Zucchini Dumplings

So simple anyone can make it anytime! It taste clean and delicious!

Ingredients:

1 package dumpling wrappers (wonton wrappers)

For Filling:
2 zucchinis
1 teaspoon sea salt
6 dried shiitake mushrooms (soak it overnight)
1/4 teaspoon salt or 1/2 teaspoon liquid aminos (soy sauce alternative)
2 teaspoons sesame oil
1 teaspoon minced garlic (optional)
pinch of black pepper (optional)

For dipping Sauce:
2 teaspoons liquid Aminos (soy sauce)
1 teaspoon vinegar (or lemon juice)
2 teaspoon water

Instructions:

1.  Cut zucchini into thin discs and then julienne cut those discs then sprinkle with 1 teaspoon of salt.  Let it sit for about 20 minutes.  Gently squeeze the liquid out from the zucchini.

2.  Thinly slice shiitake mushrooms and cut roughly. 

3. Heat pan - medium high, add 1 teaspoon sesame oil and fry zucchini until moisture dries out. Transfer to large plate, spread it around to cool.

4.  In the same pan on medium high, add 1 teaspoon sesame oil, fry mushroom with salt or soy sauce until its dry and lightly browned.

5.  Combine zucchini and mushroom.

6.  Lightly moisten around the edge of the wrapper with egg whites or warm water.


7.  Put a spoonful of the filling in middle of the wrapper.

8.  Fold wrapper into half moon or triangular shape & tightly seal it with your fingers.

9.  In a medium pot, add 4 cups of water and bring to a boil.  Add 5 dumplings into the boiling water at a time.

10.  When dumplings come up to surface of the boiling water, use a small strainer to remove from the boiling water to the plate.

Or you can quickly plunge to cold water to cool it.

Serve warm or cold with sauce.