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In a saucepan, bring all the ingredients to a boil, stirring with a whisk. Simmer gently for 2 to 3 minutes or until the sauce thickens. Season with salt and pepper. Set aside.
In a bowl, combine the pork, mushrooms, green onion, ginger, garlic, soy sauce and sesame oil. Season with salt and pepper. Set aside.
On a work surface, lay six wrappers at a time. With a spoon, scoop about 10 ml (2 teaspoons) of stuffing in the centre of each square. Brush the wrappers with a little water and close them in a triangle or half-moon shape. Press the dough around the filling to avoid air bubbles. Repeat with the remaining ingredients.
In a large pot of salted boiling water, cook only a few dumplings at a time in simmering water until al dente or 2 to 3 minutes. Drain and set aside on an oiled baking sheet.
In a large non-stick skillet, combine both oils to brown the dumplings on each side. Serve with peanut sauce.
If desired, freeze at this stage. Before serving, thaw in the refrigerator and reheat in the oven.