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Mushroom Dumplings

I was drawn to these dumplings as soon as I saw them on Instagram so I was happy to have a long weekend that gave us the opportunity to make these on a day off. It was certainly a time-consuming process but Dave and I both loved these dumplings. I'm already ready to make them again and double the batch. We ate a serving and a half each when we first made these and froze the rest for later in the week. Freezing them was the perfect way to keep them fresh and the sauce held up well in the fridge for a few days. The filling is flavorful and the sauce added nice umami to the dumplings. We served half with chili crisp which added heat to the dumplings. Due to the size of the wrappers I used we ended up with 42 small dumplings but this will vary based on the size of the wrappers you use.

Recipe from Half Baked Harvest.
Dumplings -2 tablespoons sesame oil -2 shallots, chopped -4 cups shiitake or cremini mushrooms, chopped -1 inch fresh ginger, grated -1 clove garlic, minced o…

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