Shiitake Pot Stickers

• 1/2 cup vegetable oil
• 4 cloves garlic, minced
• 2 scallions, minced
• 2 tablespoons peeled, minced ginger
• 1 pound shiitake mushrooms, stems removed and discarded, minced
• 5 teaspoons dark soy sauce
• 20 square wonton wrappers
• 1 large egg, beaten

1. In a large skillet, over high heat, heat 1/4cup oil.
2. Add the garlic, scallions and ginger and cook, stirring, about 30 seconds.
3. Add the mushrooms and cook, stirring occasionally, until soft.
4. Stir in the soy sauce.
5. Set aside to cool.
6. Lay out 1 wrapper and place 1 tablespoon mushroom mixture in the center.
7. Brush edges of the wrapper with egg.
8. Gather 4 corners of the wrapper over filling and pinch together.
9. Twist and press down to seal.
10. Repeat with the remaining ingredients.
11. In a large skillet, with a tight-fitting lid, over high heat, heat 2 tablespoons oil.
12. Add half the pot stickers, rounded-side down, and cook until browned, about 45 seconds.
13. Drain the oil and turn the pot stickers.
14. Add 1/3cup water, cover and steam until opaque, about 2 minutes more.
15. Transfer to a platter.
16. Wipe the skillet, add the remaining oil and repeat.
17. Serve with soy-based dipping sauce.

vegetable oil, garlic, scallions, ginger, shiitake mushrooms, soy sauce, wrappers, egg

Taken from cooking.nytimes.com/recipes/7789 (may not work)