Directions:

1. Soak the dried shiitake mushrooms in boiling water for 30 minutes. Drain and squeeze the liquid from the mushrooms,  finely chop, and set aside. 

2. Place a large skillet over medium high heat and add 1 tablespoon of oil, garlic and ginger. Cook for 30 seconds or until fragrant. Add the rest of the vegetables and stir fry for 4-5 minutes, until wilted and cooked down by half. Add the tamari and continue to cook for 1 minute more. Turn off the heat and stir in the scallions. Transfer the filling to a bowl to cool, at least 30 minutes. (The filling can be made 1-2 days in advance)

3. To make the dumplings, place 6-8 dumpling wrappers on a clean cutting board and add 1 tablespoon of filling in the center of each. Place a small bowl of water near your work surface and using your finger or a small brush, brush the outer edge of the dumpling wrapper with a little bit of water. At this point fold the wrapper over and seal the dumplings to make a half moon shape or you can pleat one side for a fancier look.

4. Place a large skillet over medium heat and add 2 tablespoons of oil. When the oil starts to shimmer add the dumplings to the pan and cook for 2-3 minutes (be sure not to overcrowd the pan so they can brown). Add 3 tablespoons of water and quickly cover the pan, reduce heat to low let steam for 2-3 minutes.  Repeat with the rest of the dumplings.

5. Make the sauce by mixing 1 tablespoon chili crunch, 1 chopped scallion, the ponzu sauce and a teablespoon of water. Stir to combine and serve with the hot dumplings.