• In a large pan, heat oil over medium heat. Add the onion and cook until translucent.
• Add the chopped fresh and reconstituted mushrooms. Cook for 8-10 minutes.
• Transfer to a bowl, along with the ground chicken, sesame oil, soy sauce, sugar, wine, and 3 Tbsp of oil.
• Use a pair of chopsticks to stir the filling together in one direction for about 5 minutes, until the mixture resembles a paste.
• Open the wrapper package. For each wrapper, add about 1 Tbsp of filling. Pleat the dumplings and ensure they are tightly sealed. Continue until all the dumplings are assembled.

To Freeze

• At this point, you can place the dumplings on a parchment-lined tray (spaced apart, so they aren't touching each other), and freeze solid. Then you can transfer to zip-top bags and store in the freezer.

To Fry

• Whether fresh or frozen, add a tablespoon of oil to a non-stick or cast iron skillet over medium high heat.
• Add the dumplings to the pan, and allow to fry.
• When the bottoms of the dumplings are lightly golden brown, add enough water to come about 1/4 inch up the pan, and cover.
• When the water has steamed off, uncover, and allow the dumplings to continue frying until golden brown.

To Boil

• Toss them into boiling water, stir gently so they don't stick to the bottom of the pot, and cook until they float to the surface.

To Steam

• In a bamboo steamer, cook for 12 minutes.

To Serve!

• Serve with chili oil or our favorite dipping sauce!
• DONE!