canola oil, divided (only 2 tbsp/30 mL oil is required for steam method)
shiitake mushrooms, stems removed, thinly sliced
green onions, thinly sliced, divided
cloves garlic, minced
lean ground pork
square wonton wrappers
hoisin sauce for dipping
Heat 2 tbsp (30 mL) canola oil in skillet over medium-high heat. Cook mushrooms until slightly softened, about 2 min. Add half the green onions and the garlic. Cook, stirring, 1 min. until fragrant. Transfer to large bowl to cool completely. Mix in pork, soy sauce, sesame oil and cornstarch.
Lay 1 wrapper on work surface and brush edges with water. Place 1 1/2 tsp (7 mL) filling in centre. To make "flower" dumplings, bring the 4 corners of the wrapper together in the centre over the filling. Pinch to seal the 4 "openings", creating an "X" pattern on top of the dumpling. Pinch the centre to close any holes. (Or to make dumpling "purses", draw up 2 opposite corners of each wrapper, press edges together, then press 3 or 4 pleats along sealed edge.) Place dumplings on parchment paper-lined baking tray. Make 48 dumplings.
You can either pan-fry or steam dumplings. To pan-fry in batches of 12: Heat about 1 tbsp (15 mL) oil in large non-stick skillet set over medium-high heat. Place batches of dumplings (flat-side down, if flower-shaped) in skillet and cook about 1 min. or until bottoms start to brown. Add 2/3 cup (150 mL) water; cover and cook 8 to 10 min. until filling is cooked through, bottoms are crispy and wrappers are tender. To steam: Working in batches, arrange dumplings in single layer in parchment-lined steamer. Fit steamer over wok or saucepan with 2 in. (5 cm) simmering water in bottom (do not let water touch dumplings). Cover and steam 6 to 8 min. until filling is cooked through and wrappers are tender.
Arrange dumplings on serving platter. Garnish with remaining green onions. Serve with hoisin sauce for dipping.
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