Prep

1. Gather all of your equipment and ingredients.
2. Remove stems from shiitake mushrooms and save them to be used in stock, or add them to stock.
3. Finely chop 10 shiitake mushrooms and add to the mixing bowl.
4. Finely chop 1 cup cabbage and add to the mixing bowl.
5. Thinly slice 3 scallions and add to the mixing bowl.
6. Mince 3 cloves of garlic and 1 inch of ginger with a microplane and add to the mixing bowl.
7. Add 2 eggs, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1/2 tbsp corn starch to the mixing bowl.
8. Stir until combined.
9. Optional Cook a tablespoon of the mixture on a nonstick pan and taste then adjust seasoning with salt and pepper.
10. Open your pack of dumpling wraps and cover them with a wet paper towel.
11. Use your finger to wet the edge of the dumpling wrapper.
12. Add a teaspoon of the mixture to the center of the wrapper.
13. Fold the wrap in half then pinch the corners together.
14. Do this until you have used all of the filling.

Cook

1. Bring 6 cups of water to a boil.
2. Add in wontons and allow to cook for 4-6 minutes.
3. Serve in miso wonton soup, or with dumpling sauce.
4. Freeze any leftover uncooked dumplings.