For Dumplings:
2 tablespoons olive oil
9 ounces shiitake mushrooms, minced (Note: if using dried mushrooms, first soak in
water for about 30 minutes to rehydrate them)
3 garlic cloves, minced
1-1/4 pound ground beef
1 tablespoon ginger - grated fresh
1 tablespoon soy sauce
3/4 teaspoon freshly ground black pepper
4 green chopped scallions
Large package of wonton wrappers, can be square or circular
For Broth:
2 tablespoons olive oil, or more as needed
2 shallots, sliced
2 garlic cloves, minced
1 tablespoon grated fresh ginger
4 cups vegetable broth
1/4 cup soy sauce
1/4 teaspoon red pepper flakes (optional)
For Dipping Sauce:
3 green chopped scallions
3 teaspoons sesame oil
1 teaspoon sesame seeds
Directions
1. Using a large skillet heat 2 tablespoons olive oil over medium heat. Then add the shiitake mushrooms and they are a light golden brown. It takes about 8 minutes.
2. Add the garlic and cook for 1-2 minutes, stirring so it doesn’t burn. Set aside.
3. Combine ground beef, ginger, soy sauce, black pepper, green onions, and the mushroom mixture in a large mixing bowl. Stir it and set dumpling filling aside.
4. Heat 2 tablespoons olive oil over medium heat. Add the scallions and cook about 3 minutes or until lightly browned. If using ginger, add it. Then add garlic and cook for 1 minute. Next add the vegetable broth, red pepper flakes, soy sauce, stir, and boil. Reduce heat to low and continue cooking uncovered for about 10-12 minutes.
5. To make the dumplings, take a spoon and scoop about 1 tablespoon in the middle of each wrapper. To make sure they stay closed, dip your fingers in a bowl of water and then wet the edges of the wrapper and fold together.
6. Heat 3 tablespoons olive oil in a large skillet over medium heat. Single layer the dumplings in the pan and cook on medium heat until they are golden. It only takes 2 to 3 minutes. You can then finish by steaming the dumplings. Add about 14 to 1/3 cup of water and cook until the center is no longer pink. It should take just over 5 minutes.
7. Serve with the broth.
