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1
Heat a large skillet skillet to medium high heat and add a tablespoon of oil.
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2
Add the onion and saute it for 3-5 minutes until soft.
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3
Add the red bell pepper, garlic, ginger and mushrooms and saute for 5-7 minutes or until the veggies have softened.
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4
Add the cabbage and let the mixture cook for another minute.
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5
Remove from heat and stir in the green onions.
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6
In a small bowl mix the soy sauce, roasted sesame oil, and sugar together and add it to the veggies.
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7
Stir until well combined and then add the panko breadcrumbs and sesame seeds.
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8
Have a bowl of water close by and set your wonton wrappers on a work surface.
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9
Spoon 1 teaspoon of the filling onto each wonton skin.
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10
Brush a bit of the water all the edges of the dumpling skin.
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11
Fold over the wrapper and press to secure edges.
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12
Make sure edges are sealed tightly.
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13
Shape the dumpling so that it has a flat bottom and set on a baking sheet.
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14
Cover the finished dumplings loosely with plastic wrap so that they dont dry out.
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15
Repeat with the remaining wrappers and filling.
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16
When you are ready to cook, heat a large nonstick pan (one with a tight-fitting lidyoull use it later) with 1 tablespoon of cooking oil over medium-high heat.
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17
When the oil is hot, but not smoking, add a few of the dumplings, flat side down, not touching, into the pan.
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18
Let them fry for 1 minute until the bottoms are light golden brown.
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19
Pour 1/4 cup of water into the pan and immediately cover the pan with a tight fitting lid.
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20
Turn heat to medium and let the dumplings steam for 3 minutes.
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21
Open lid and let the remaining liquid cook off, about 1 minute.
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22
Cut into a dumpling to make sure that the filling is cooked through.
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23
Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.
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24
Serve with dipping sauce.
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25
For the sauce: In a small bowl, stir together all dipping sauce ingredients.
