PREPARATION:

Steamed Vegetable Dumplings:

1. Chop the shiitake mushrooms and place in a large mixing bowl.
2. Add the carrots, greens, scallions, ginger, parsley soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water.
4. Place 1 rounded teaspoon of the vegetable mixture in the center of the wrapper. Shape and seal as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is used.
5. Preheat a steaming apparatus of your choice. Spray the steamer rack lightly with the non-stick vegetable spray to prevent sticking or lay several cabbage or lettuce leaves on the bamboo rack or steamer. Place as many dumplings as will fit into the steamer, positioning the dumplings so that they do not touch each other.
6. Cover and steam until dumpling wrappers are soft and tender, usually 10 to 12 minutes over medium heat.
7. Serve with Honey Soy Dipping Sauce

Honey Soy Dipping Sauce:

1. Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead). Cover and chill. Just before serving stir in sesame seeds.

   This recipe was featured on the Waste Not, Want Not Episode of Emeril Green.