How to make it

1. Heat vegetable oil in a large saute pan over medium heat. Add carrots, cabbage, and mushroom along with a large pinch of salt and pepper. Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate. 
2. Add remaining filling ingredients and cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely. 
3. To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself. Continue with remaining filling until all 34 dumplings are complete.
4. Heat oil in a large saute pan over medium heat. Saute dumplings in a batch of 7-8 depending on how large your pan is. Cook dumplings for 2 minutes or until a golden-brown crust forms on the bottom of the dumplings. Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
5. Remove the lid and allow the dumplings to get crisp on the bottom again. Garnish with cilantro and sesame seeds. Serve with Lee Kum Kee Chili Garlic Sauce and Lee Kum Kee Sriracha Mayo for dipping. Enjoy!