INGREDIENTS 10 dried shiitake mushrooms 1 cup hot water 1 pound wild or button mushrooms, chopped 1 cup loosely packed shredded cabbage 1 bunch green onions, chopped (green and white parts) 4 garlic cloves, minced 2 tablespoons freshly grated ginger ¼ cup tamari sauce 2 tablespoons toasted sesame oil Pinch of sugar or more to taste 30 round wonton wrappers 2 tablespoons canola oil, adding more if necessary. INSTRUCTIONS Combine shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop. In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, tamari, sesame oil, and sugar. Fill a wonton wrapper with a scant tablespoon of mushroom filling. To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together. Repeat with remaining wonton wrappers and filling. Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid. Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed. Serve potstickers warm with your favorite Asian dipping sauce.