Preparing the Filling

1. In a large mixing bowl, combine the chopped shrimp, mushrooms, onion, scallion, and purple cabbage. Mix well.
2. Add the sesame oil, soy sauce, minced garlic, salt, and pepper. Stir until everything is well combined.

Fill Dumplings

1. Place a tablespoon of the shrimp filling onto the center of each dumpling wrapper.
2. Fold the wrapper in half to form a half-moon shape. Pinch the middle of the edge to seal, then fold and pleat the edges towards the center, creating a sealed dumpling. Practice makes perfect, so don’t worry if it takes a few tries.

Cooking the Dumplings

1. Cover the finished dumplings to prevent them from drying out. Dust the bottom of each dumpling with Caputo “00” Chefs Flour to prevent sticking.
2. Heat a frying pan over medium-high heat and add 1-2 tablespoons of Olitalia Extra Virgin Olive Oil.
3. Once the oil is hot, gently place the dumplings in the pan, making sure not to overcrowd them.
4. Fry the dumplings for 1-2 minutes, or until they are golden brown on the bottom.
5. Reduce the heat to medium-low, add 1/4 cup of water to the pan, and cover with a lid. Steam the dumplings for 5-6 minutes, or until cooked through.

Preparing the Dipping Sauce and Serve!

1. In a small mixing bowl, combine the soy sauce, water, sesame oil, rice wine vinegar, and minced garlic (if using). Mix until well combined.
2. Plate the dumplings and serve with a side of dipping sauce. Enjoy!