Mushroom Dumplings

Time: 40 minutes

Make ahead: Lightly dust formed dumplings with flour so the skins don’t crack. Transfer the dumplings to a baking sheet, making sure they are not touching, and freeze them. Once frozen, they can be placed in freezer containers and kept for up to 3 months. Leftover dumplings can be refrigerated for up to 3 days.

Where to buy: Wonton wrappers, hoisin sauce and chili-garlic sauce can be found in well-stocked supermarkets, Asian markets or online.

1 (13.25-ounce) can mushrooms pieces and stems, drained and rinsed

1 (8-ounce) can bamboo shoots, drained and rinsed

2 tablespoons hoisin sauce 2 teaspoons chili-garlic sauce 20 round wonton wrappers (from one 4.8-ounce package)

2 tablespoons vegetable oil or another neutral oil, divided

½ cup water, divided

Soy sauce with a sprinkling of sesame seeds or your favorite dipping sauce, for serving

Instructions: Squeeze as much water as possible from the mushrooms and bamboo shoots. Add to the bowl of a food processor and pulse until finely chopped. (If you do not have a food processor, finely chop the vegetables by hand.) In a medium bowl, mix together the chopped vegetables, hoisin sauce and chili-garlic sauce until evenly combined.

To form the dumplings, fill a small bowl with water. Place a dumpling wrapper on the countertop and spoon 1 tablespoon of the mushroom mixture into the center of the wrapper. Dab your index finger in the water and dampen the edges of the wrapper. Fold in half, creating a half-moon. Gently press the two halves together at the center of the curved edge. Then, working your way down one side from the center, make 2 small pleats and press the edges closed. Repeat on the other side of the dumpling. When you’re done, the dumpling will be closed, with 4 pleats and a slight curve. Repeat until you run out of the mushroom mixture. You should get about 20 dumplings.

(Alternatively, you can simply seal the dumplings without pleating by pressing the edges of the folded wrapper together and gently crimping the sealed edge 4 times.)

In a medium, lidded nonstick skillet over medium-high heat, warm 1 tablespoon of oil until shimmering. Add half of the dumplings, seam-side up and evenly across the pan so they aren’t touching, and fry until golden on the bottom, 2 to 3 minutes. With the lid in hand, quickly pour ¼ cup of water into the skillet, cover and steam for 5 minutes, until the dumpling wrappers are cooked through; remove from the pan. Repeat with the remaining dumplings, then serve hot or warm with the dipping sauce.

Makes 2 to 4 servings (about 20 dumplings)

Nutrition per serving (5 dumplings), based on 4: calories: 202; total fat: 8 g; saturated fat: 1 g; cholesterol: 3 mg; sodium: 538 mg; carbohydrates: 28 g; dietary fiber: 3 g; sugar: 5 g; protein: 5 g