Prep Time: 30 minutes
Cook Time: at least 30 minutes
45 dumpling wraps -- I used Nasoya's Round Wraps
Six (6) ounces of oyster mushrooms, chopped finely
Four (4) ounces of baby portobello mushrooms, chopped finely
1/2 white onion, chopped finely
Two (2) cloves of garlic, minced
1/4 cup of broccoli slaw -- I used Mann's cole slaw
1/8 cup of matchstick carrots
Four (4) tablespoons of olive oil
One (1) tablespoon of soy sauce
One (1) tablespoon of sesame oil
1/2 tablespoon of brown sugar
1/2 tablespoon of chili garlic sauce
One (1) teaspoon of liquid smoke
In a heated pan with two tablespoons of olive oil, saute onion and garlic for a few minutes, until fragrant.
Add in mushrooms for another 4-5 minutes and then the carrots and slaw for another 2-3 minutes.
Scoop the sauteed mixture into a large mixing bowl.
Add soy sauce, sesame oil, brown sugar, chili garlic sauce, and liquid smoke and mix until combined.
Get the assembly line ready. You'll need a dry flat surface (I used a cutting board), a small bowl of water, and a plate to place the completed dumplings.
Place one wrap on the dry surface, spoon a small amount (about one teaspoon) of the mushroom mixture into the middle of the wrap.
At this point, you can freeze, steam, or fry your dumplings.
Place in a freezer-friendly tupperware or freezer ziploc. These will keep in the freezer for up to three months.
Line your steamer with cheesecloth and place a handful of dumplings into the steamer.