Dumpling wrappers (you can also buy pre-made ones) 3 1/2 cups all purpose flour 1 cup tepid water Filling 3 Tbsp + 1/4 cup oil 1 Tbsp ginger, minced 1 Veggie Box onion from last week, chopped 2 cups shiitake mushrooms, chopped 1 1/2 cups Veggie Box cabbage, finely shredded 1 1/2 cups Veggie Box carrots, finely shredded 1 cup garlic chives, finely chopped (sub green onions if needed) 1/2 tsp white pepper 2 tsp sesame oil 3 Tbsp soy sauce 1 tsp sugar Salt to taste

To make the dough put flour in a large mixing bowl. Gradually add water to flour and knead into a smooth dough, should take about 10 minutes. Cover with a damp cloth and let rest for an hour. In a wok or large skillet over medium high heat, add 3 Tbsp oil and add ginger, cook for 30 seconds. Add onion and stir-fry until translucent. Add chopped mushrooms and stir fry until tender and liquid has cooked off, 3-5 minutes. Add cabbage and carrots and cook until tender and liquid cooked off, 2 minutes. Transfer vegetable mixture to large mixing bowl and allow to cool. Add chopped chives, white pepper, sesame oil, Shaoxing wine, soy sauce, and sugar. Season with salt to taste and stir in the last 1/4 cup of oil. To assemble dumplings (if not using store-bought wrappers), cut the dough into small tablespoon-sized pieces. Roll out into a circle. Dip your finger in water and moisten the outer edge of half the wrapper, place a table spoon of filling in the middle, then pleat closed. Cover the dough/wrappers in a damp paper towel while assembling as they can dry out quickly. To cook, steam in a bamboo steamer for 15-20 minutes or pan-fry them on a nonstick pan over medium high heat and 2 Tbsp of oil. Serve with dumpling sauce (dissolve 1 tsp sugar in 1 Tbsp hot water then add 2 Tbsp soy sauce, 1 tsp rice vinegar, 1 tsp minced garlic, 1 tsp toasted sesame seeds, and 1/2 tsp sesame oil. Stir well and enjoy!