Carrot Dumplings

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• 45 each dumpling wrappers
• 2 teaspoons potato starch (or cornstarch)
• 1 pound carrots (coarsely chopped)
• 1 cup dried shiitake mushrooms (rehydrated)
• 4 cloves garlic
• 2 slices ginger
• 3 tablespoons sesame oil (or vegetable oil)
• 3 each large eggs (beaten)
• 1 cup bamboo shoots (minced)
• 1/4 teaspoon white pepper powder
• 1 tablespoon + 2 teaspoons light soy sauce
• 1/2 teaspoon salt
• 2 tablespoons Chinese black vinegar
• 2 teaspoons homemade chili oil (or Sriracha sauce, Optional)

1. Prepare filling: Rinse shiitake mushrooms and transfer them to a bowl. Add hot water to cover. Rehydrate for 30 minutes, or until tender. Rinse with water again and gently rub by hand to remove dirt from the surface. Drain and set aside.
2. Filling ingredients: 1 pound (450 grams) carrots (coarsely chopped); 1 cup dried shiitake mushrooms (rehydrated); 4 cloves garlic; 2 slices ginger; 3 tablespoons sesame oil (or vegetable oil); 3 large eggs (beaten); 1 cup bamboo shoots (minced); 1/4 teaspoon white pepper powder; 1 tablespoon light soy sauce; 1/2 teaspoon salt. Prepare filling: Add carrots, shiitake mushrooms, garlic, and ginger into a food processor. Pulse until all the ingredients are minced, but not turned to mush.
3. Prepare filling: Heat 2 tablespoons oil in a nonstick skillet over medium heat until warm (*see footnote 1). Add the minced carrot and shiitake mushrooms. Cook and still until the carrot is completely cooked through. Transfer to a large plate to cool.
4. Prepare filling: Heat the remaining 1 tablespoon oil in the same skillet. Add the beaten eggs. Stir and chop the eggs with a spatula, until the eggs are cooked through and turned to small bits. Transfer to a large plate to cool.
5. Prepare filling: When the eggs and carrot mixture have cooled, transfer them to a large bowl. Add bamboo shoot, white pepper powder, light soy sauce, and salt. Mix with a spatula, until everything is mixed well.
6. Wrap dumplings: Combine potato starch with 2 tablespoons water, mix well.
7. Wrap dumplings: Prepare a large tray. Spray a thin layer of oil onto it to prevent dumplings from sticking.
8. Wrap dumplings: Wrap dumplings one at a time. Brush the potato starch slurry onto the edge of the wrapper. Place 1 to 1.5 tablespoon filling onto the center of the wrapper. Pinch the edges together to seal the dumplings. Please see my video on how to wrap dumplings, or this video for many other different ways to wrap dumplings. Place dumplings on the tray.
9. Wrap dumplings: While wrapping dumplings, wet a few pieces of paper towel and cover the dumpling wrappers with it. Wet another few pieces of paper towel and cover the finished dumplings, to prevent them from drying out.
10. Storage: If you’re not going to cook the dumplings immediately, seal the tray of dumplings with plastic wrap and place it in the freezer. When the dumplings are completely frozen, you can transfer them into a large ziplock bag to free up freezer space. Store dumplings in the freezer for up to 3 months.
11. Cook dumplings: Heat vegetable oil in a large skillet over medium high heat until warm. Align pot stickers in the pan. When the dumplings start to sizzle, pour in 1/4 cup water. Cover immediately and turn to medium heat.
12. Cook dumplings: Cook until the liquid is fully evaporated and the dumpling dough is cooked through, 3 to 5 minutes for fresh dumplings, 5 to 8 minutes for frozen dumplings. Uncover. Cook for another minute or so, until the bottom of the pot stickers turns golden brown. Transfer to a plate.
13. Sauce ingredients: 2 tablespoons Chinese black vinegar; 2 teaspoons light soy sauce; 2 teaspoons homemade chili oil (or Sriracha sauce, Optional). Cook dumplings: Mix all the ingredients for the sauce in a small bowl.
14. Cook dumplings: Serve warm with the sauce.