Directions (continued)

• 425° for 15-20 minutes. Cool for 10-15 minutes.
• Squeeze softened garlic into a large bowl. Add the mushrooms, water,
• cornstarch, sesame oil, salt, pepper and caramelized onion; mix
• well. Crumble sausage over mixture and mix well.
• Place 1 tablespoon of filling in the center of one wrapper. (Until
• ready to use, keep remaining wrappers covered with a damp towel to
• prevent them from drying out.) Moisten entire edge with water. Fold
• wrapper over filling to form a semicircle. Press edges firmly to
• seal, pleating the front side to form three to five folds.
• Holding sealed edges, stand each dumpling on an even surface; press
• to flatten bottom. Curve ends to form a crescent shape. Repeat with
• remaining wrappers and filling.
• In a large skillet, heat 1-1/2 teaspoons oil over medium-high heat.
• In batches, arrange dumplings flat side down in pan; cook for 1 to 2
• minutes or until bottoms are lightly browned. Add 1/4 cup water;
• bring to a simmer. Cover and steam for 4-6 minutes or until water is
• almost absorbed and filling is no longer pink.
• Uncover; cook for 1 minute or until bottoms are crisp and water is
• evaporated. Serve with soy sauce. Yield: 4 dozen.