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1
In a small skillet, saute onion in 1 teaspoon canola oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally.
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2
Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with remaining canola oil. Wrap foil around garlic. Bake at 425u00b0 for 15-20 minutes. Cool for 10-15 minutes.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Uncover; cook for 1 minute or until bottoms are crisp and water is evaporated. Serve with soy sauce.
