3 tablespoons preferred vegetable oil, divided
3 garlic cloves, minced
1” piece fresh ginger, peeled and minced
12 ounces button or shiitake mushrooms, or a combination, finely chopped
2 packed cups organicgirl© baby bok choy, chopped
1 tablespoon soy sauce
1/2 teaspoon black pepper
30 round gyoza or wonton wrappers
cornstarch, for dusting
for dipping sauce:
1/4 cup rice vinegar
1/4 cup soy sauce
2 teaspoons honey
1 garlic clove, minced
1 teaspoon toasted sesame oil
in a large skillet heat 1 tablespoon oil over medium. add garlic and ginger and cook until fragrant, about 1 minute. stir in mushrooms and cook, stirring occasionally, until they release liquid and the liquid cooks off, about 10 minutes. stir in greens and cook until wilted, about 5 minutes more. stir in soy sauce and pepper and set aside. if filling is watery, transfer it to a colander to drain.
working with six wrappers at a time, place a rounded teaspoonful of filling in the center. brush the edges with water and fold in half to make a half-moon shape, pressing out air and sealing the edges. if desired, pleat the rounded edge. place dumplings seam-side up on a baking sheet lightly dusted with cornstarch. let dumplings rest for 30 minutes.
in a small bowl stir together vinegar, soy sauce, honey, garlic, and sesame oil. set aside.
in a large nonstick skillet heat 2 tablespoons oil over medium-high. add dumplings to pan in a circular pattern, seam-side up, so they are touching. cook until golden brown on the bottom, about 2 minutes. add ⅔ cup water to skillet, cover, and steam until water is almost completely evaporated, 6-8 minutes. remove lid, let liquid boil off, and cook 1-2 minutes more. remove from heat and let sit 2 minutes. serve with dipping sauce.