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1
Place dried mushrooms in a small bowl and cover with 1/2 cup very hot water.
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2
Let sit for 20 minutes, until mushrooms are full and soft.
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3
Drain and discard the liquid.
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4
Roughly chop the mushrooms.
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5
Set aside.
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6
Heat sesame oil in a medium skillet over medium heat.
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7
Add ginger and cook until very fragrant, about 15 seconds.
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8
Stir in the five-spice powder, the reconstituted mushrooms and the shiitake mushrooms and cook for 1 minute, stirring constantly.
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9
Add carrots, leeks, and scallions.
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10
Stir to combine.
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11
Add the sherry and stir well.
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12
Add the soy sauce and salt and pepper to taste.
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13
Transfer to a bowl to cool slightly, 5 to 10 minutes.
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14
Stir in the pork.
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15
Line a baking sheet with a parchment paper.
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16
Work on 1 dumpling at a time, keeping the remaining wrappers covered with plastic wrap.
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17
Place about 2 teaspoons of filling in the middle of a wrapper.
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18
Using your fingers, moisten the edges of the wrapper with water and fold in the middle to form a crescent shape.
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19
Squeeze the edges together to seal the dumpling.
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20
Place filled potsticker on prepared baking sheet and cover with plastic wrap.
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21
Repeat with remaining ingredients until all the wrappers are filled.
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22
Heat 1 1/2 tablespoons oil in a cast-iron skillet over medium-high heat for 3 to 4 minutes.
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23
Arrange half of potstickers, pleat-side up, snugly together in heated pan.
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24
Cook until dumplings are a deep golden brown on the bottom, 1 to 2 minutes.
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25
Add 1 cup of hot water, partially cover and cook for 4 to 5 minutes.
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26
Reduce heat to medium and cook until bottoms are dark brown, crisp and all the water has evaporated, about 5 to 6 minutes.
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27
Slide a spatula under dumplings to loosen.
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28
Serve immediately.
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29
Wash and dry the pan and repeat cooking process with remaining dumplings and oil.
