In a medium, lidded nonstick skillet over medium-high warmth, heat 1 tablespoon of oil till shimmering. Add half of the dumplings, seam facet up and evenly throughout the pan in order that they aren’t touching, and fry till golden on the underside, 2 to three minutes. With the lid in hand, rapidly pour 1/4 cup of water into the skillet, cowl, and steam for five minutes, till the dumpling wrappers are cooked by; take away from the pan. Repeat with the remaining dumplings, then serve scorching or heat with the dipping sauce.
https://www.washingtonpost.com/meals/2021/09/22/mushroom-dumplings-recipe/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | This vegetarian dumplings recipe with canned mushrooms is pantry-friendly