Mushroom dumplings
Makes 20
Many well-stocked supermarkets carry gyoza, the Japanese name for dumpling skins. The best brand is Twin Dragon, writes Philadelphia restaurateur Susanna Foo in ''Susanna Foo Fresh Inspirations." The skins are thicker than wonton wrappers and won't break when they hit the boiling water. The award-winning Chinese chef does her own interpretations of traditional dishes, these mushroom-filled dumplings among them.
| 4 | large portobello mushrooms, stems removed |
| 8 | ounces shiitake mushrooms, stems removed |
| 3 | tablespoons olive oil |
| 4 | shallots, finely chopped |
| 1/2 | cup fresh white bread crumbs |
| 2 | tablespoons chopped fresh tarragon or cilantro |
| 1 | tablespoon toasted sesame oil |
| 1/4 | cup Parmesan cheese |
| 1/2 | teaspoon kosher salt, or to taste |
| Black pepper, to taste | |
| Cornstarch (for dusting) | |
| 20 | dumpling skins |
| 1/2 | cup cold water |
| Balsamic vinegar (for serving) |
2. In a large skillet, heat the oil over medium heat. Add the shallots and cook, stirring often, for 3 minutes. Turn the heat to low. Add the mushrooms, and cook, stirring occasionally, for 30 minutes or until the mushrooms are dry. Remove from the heat.
3. Add the bread crumbs, tarragon or cilantro, sesame oil, cheese, salt, and pepper to the mushrooms.
4. Line a baking sheet with parchment paper and dust it with cornstarch. Place about 1 tablespoon of the mushroom mixture in the center of each skin. Moisten the edges with cold water, then fold over to form a half-moon shape. Pinch the edges to force out the air and seal them. Moisten the two ends with water and bring them together, curling them around your finger and pressing them together to form a ring. Transfer the dumplings to the baking sheet.
5. Bring a large pot of water to a boil. Add the dumplings. When the water returns to a boil, add the cold water. Return to a boil and cook the dumplings until they float to the surface. Use a slotted spoon to remove the dumplings from the water and tap the spoon on paper towels to remove excess water. Serve with balsamic vinegar.
''Susanna Foo Fresh Inspirations" 
