1. Soak and Chop Mushrooms

   Place dried mushrooms in a bowl; cover with warm water. Let soak for 15 to 20 minutes. Drain; squeeze out excess water. Discard any stems and finely chop mushroom caps.

   Test Kitchen Tip: Dried shiitake mushrooms are prized in China because of their concentrated umami flavor, but you may use 8 whole fresh shiitakes to make the savory filling.

2. Prepare Filling

   For filling, stir together mushrooms, pork, green onions, soy sauce, sesame oil, and ginger.

3. Assemble Dumplings

   Cover wrappers with a slightly damp towel to keep them from drying out. Fill a small bowl with water. Place a wrapper on the work surface. Spoon 1 heaping teaspoon filling onto the center of the wrapper.

4. Cover and Repeat

   Set shaped dumpling on a baking sheet and cover with a slightly damp towel. Repeat with remaining wrappers and filling.

   Test Kitchen Tip: To shape dumplings, dip your finger in water and moisten the edges. Using thumb and index finger on both hands, make a ½-inch pleat, folding it down to the left if you are right-handed (opposite direction if left-handed). Hold the first pleat down with your nondominant hand and form a second pleat with your dominant hand. Folding it down in the same direction, completely overlap the first pleat. Make another pleat that completely overlaps the second one. Continue making pleats, turning the dumpling as you go until you have at least 12 pleats and dumpling is in the shape of a circle. Twist dumpling at the top and pinch to seal.

5. Steam Dumplings

   Line 8- to 10-inch steamer baskets with parchment paper; poke holes in paper to allow steam to flow through. Arrange dumplings in baskets at least 1 inch apart. Add 1 inch of water to a large skillet or shallow pot big enough for baskets to fit inside. Bring water to boiling. Set baskets in skillet and cover with steamer lid; steam 14 minutes for two baskets or 12 minutes for a single basket. Serve this Chinese dumpling recipe with Spicy Peanut Dipping Sauce.

Spicy Peanut Dipping Sauce

1. Whisk to Combine

   In a small bowl, whisk together soy sauce, peanut butter, chili oil, rice vinegar, sugar, and crushed red pepper until smooth.

How To Store and Reheat Leftover Steamed Dumplings

To store leftover steamed dumplings, let them cool completely to avoid condensation after storing. Transfer to an airtight container, layering between sheets of parchment paper to keep them from sticking together. Refrigerate for up to four days. You can also freeze leftover dumplings by freezing until solid on a lined baking sheet, then transferring to a freezer-safe airtight container or zip-top bag. Freeze for up to three months, and thaw overnight in the refrigerator before reheating.

Reheat in a steamer, microwave, by pan-frying, or covered in a preheated 350°F oven until hot throughout, adding a splash of water for additional moisture. Avoid overcooking, which can dry out the dumplings.