Vegan Crispy Wing Gyoza

Ingredients

• For the Gyoza
• 40 gyoza dumpling wrappers
• 12 dried shiitake mushrooms
• 4 dried black fungus
• 12 scallions, finely chopped
• 1 yellow onion, finely minced
• 1/2 cup carrots, finely chopped
• 4 cloves garlic, finely minced
• 2 teaspoons ginger root, peeled and finely minced
• 2 tablespoons vegetable oil, for frying
• 2 tablespoons light soy sauce
• 1 teaspoon fine salt
• 2 teaspoons mushroom bouillon
• 2 teaspoons toasted sesame oil
• 1 pinch white pepper
• 2 tablespoons cornstarch (optional)
• For the crispy wings (per 6-8 gyoza)
• 1 tablespoon vegetable oil (or other neutral oil)
• 1/4 cup water
• 1 teaspoon all-purpose flour
• 1 teaspoon cornstarch
• 1/4 teaspoon rice vinegar (or distilled vinegar)
• 1 pinch fine salt
• For the dipping Sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon toasted sesame oil (optional)

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