Step 1

1 Squeeze as much water as possible from the mushrooms and bamboo shoots

Step 2

2 Add to the bowl of a food processor and pulse until finely chopped

Step 3

3 (If you do not have a food processor, finely chop the vegetables by hand

Step 4

4 ) In a medium bowl, mix together the chopped vegetables, hoisin sauce and chili-garlic sauce until evenly combined

Step 5

5 To form the dumplings, fill a small bowl with water

Step 6

6 Place a dumpling wrapper on the countertop and spoon 1 tablespoon of the mushroom mixture into the center of the wrapper

Step 7

7 Dab your index finger in the water and dampen the edges of the wrapper

Step 8

8 Fold in half, creating a half-moon

Step 9

9 Gently press the two halves together at the center of the curved edge

Step 10

10 Then, working your way down one side from the center, make 2 small pleats and press the edges closed

Step 11

11 Repeat on the other side of the dumpling

Step 12

12 When you’re done, the dumpling will be closed, with 4 pleats and a slight curve

Step 13

13 Repeat until you run out of the mushroom mixture

Step 14

14 You should get about 20 dumplings

Step 15

15 (Alternatively, you can simply seal the dumplings without pleating by pressing the edges of the folded wrapper together and gently crimping the sealed edge 4 times

Step 16

16 )

Step 17

17 In a medium, lidded nonstick skillet over medium-high heat, warm 1 tablespoon of oil until shimmering

Step 18

18 Add half of the dumplings, seam side up and evenly across the pan so they aren't touching, and fry until golden on the bottom, 2 to 3 minutes

Step 19

19 With the lid in hand, quickly pour 1/4 cup of water into the skillet, cover, and steam for 5 minutes, until the dumpling wrappers are cooked through; remove from the pan

Step 20

20 Repeat with the remaining dumplings, then serve hot or warm with the dipping sauce