Mushroom Shui-Mai

• 6 ounces shiitake mushrooms, stems removed, quartered
• 4 ounces traditional-style seitan, well rinsed and coarsely diced
• 4 ounces button mushrooms, wiped and quartered
• 3 tablespoons cornstarch
• 1 tablespoon mirin (Japanese rice wine) or sherry
• 1 1/2 teaspoons sugar or Rapadura
• 1 teaspoon tamari or shoyu soy sauce (see Notes)
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon salt
• 3 scallions, roots removed, white and 4 inches of green finely diced
• 1/3 cup fresh snow peas or sugar snap peas, diced
• 1/3 cup finely diced jicama
• About 30 ( 1/2 package) 3- to 3 1/2-inch gyoza skins
• Cooking spray
• Shelled peas, fresh or frozen
• Cilantro leaves
• 2 to 3 cloves garlic, minced
• 1/3 cup tamari or shoyu soy sauce (see Notes)
• 1/3 cup rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon minced peeled ginger
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon sriracha or other hot sauce (optional)

1. In a food processor, combine the shiitakes, seitan, button mushrooms, cornstarch, mirin, sugar, tamari, sesame oil, and salt.
2. Buzz to a paste, pausing from time to time to scrape down the sides.
3. Scrape the mixture into a bowl and stir in the scallions, snow peas, and jicama.
4. Let stand to blend flavors, about 30 minutes.
5. Set the wrappers on your work counter, covering with a slightly damp clean kitchen towel.
6. Have the filling handy, and a few plates that have been sprayed with cooking spray on which to place the finished dumplings.
7. Place 2 teaspoons to 1 tablespoon of the filling mixture smack dab in the middle of a round wrapper.
8. Draw the edges up around but not over the filling on all sides, pinching in a little, moistening the upper edge, by moistening your thumb and forefinger into water as you pinch and pleating the edges (see what I meant about the drawstring bag effect?).
9. Flatten the bottom a bit, so that the dumplings can stand upright.
10. Please note that you should see a good little bit of the fillingan inch or so.
11. Repeat until filling or wrappers or both (if youre lucky!)
12. are used up.
13. Press 3 peas into the top of the exposed filling.
14. Steam the dumplings in a metal steamer or right on the plate.
15. This works if you dont have a metal steamer, but do have a pot, wok, or Dutch oven large enough to accommodate the dumpling plate with at least 1 inch of space between the edge of the plate and the pot, through which the steam can rise.
16. Place an upside-down heatproof bowl or empty can in the bottom of the pot to act as a pedestal for the dumpling plate.
17. Pour in water to a depth of about 2 inches or whatevers adequate so that the bowl or can will project slightly above the water level.
18. Set the dumpling-filled plate on top of the bowl or can.
19. Cover the pot and bring the water to a boil over high heat.
20. Steam, tightly covered, until the fillings hot and the wrapper is soft, 15 to 20 minutes.
21. Remove the shui-mai from the steamer and poke a cilantro leaf onto the top of each one.
22. Serve hot, with dipping sauce.
23. For the Dipping Sauce: Combine all of the ingredients.
24. Place on the table in small bowls so that each guest has his own private dipping stash.
25. If making a large batch, cover and refrigerate.

shiitake mushrooms, button mushrooms, cornstarch, sherry, sugar, soy sauce, sesame oil, salt, scallions, fresh snow peas, jicama, cooking spray, peas, cilantro, garlic, soy sauce, rice vinegar, sugar, peeled ginger, sesame oil, sriracha

Taken from www.cookstr.com/recipes/mushroom-shui-mai (may not work)