Pan Fried Lamb Dumplings

Ingredients

• 8 ounces ground lamb
• 1 large egg, beaten
• 1 cup chopped fresh Chinese chives (jiu cai) or scallions (dark green parts only) (from 1 [4-ounce] bunch)
• 3/4 cup chopped mixed fresh mushrooms (from about 2 1/2 ounces whole or sliced mushrooms)
• 1/2 cup finely chopped yellow onion (from 1 small [6-ounce] onion)
• 2 tablespoons finely chopped unpeeled fresh ginger (from 1 [3-inch] piece)
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon mirin
• 1 tablespoon 13-spice powder
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon chicken, beef, or vegetable broth
• 1 tablespoon Asian chile-garlic sauce (optional)
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped scallions
• 1 teaspoon finely chopped peeled fresh ginger (from 1 [1-inch]) piece
• 1 package refrigerated fresh 3-inch round dumpling wrappers
• 4 teaspoons extra-virgin olive oil , divided, plus more if needed
• 1 cup water, divided
• 1 tablespoon black or white sesame seeds , divided

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