Blanch briefly the shiitake mushrooms, chestnuts, carrots & corn.

Drain dry all blanched vegetables.

In a wok add about 4-6 tablespoons of oil and heat. Add garlic, chili, and ginger, and cook for about 2 minutes. Stir fry all ingredients and season with salt, sugar, white pepper, sesame oil, vegetarian oyster sauce, and mushroom soy. Make a slurry with the cornstarch and water, and add as needed to the mix to thicken the stir-fry. Cool down then fold in cilantro.

Once the filling is fully cooled, we can start the dumpling making.

Set aside a small bowl of h2o and a baking sheet tray lined with parchment paper near your workspace.

Lay about 2-4 dumpling wrappers on the work surface and place about a tablespoon of filling in the middle of each. Make one at a time if this is your first time making dumplings. The skin tends to dry out if left in the open air for too long.

Dip a finger or two in the h2o and run it around the edges of the first dumpling wrapper and fold, then

repeat.

Fold the wrapper over and pinch it closed. If the wrapper opens again, dab it with a little h2o and pinch again. Wrappers will dry out, so work quickly to seal them up.

Repeat with remaining wrappers until all the filling is used.

To cook the potstickers, fill a medium size sauce pot with h2o halfway up and bring to a boil. Add dumplings in small batches at a time and cook. When ready they should float for about 6 minutes. Once dumplings are ready, drain and set aside.

Heat a large skillet over medium-high heat and coat the bottom with about a tablespoon of oil. Once the oil is hot, add cooked dumplings to get color. You are looking for golden brown. Remove from oil to a paper towel on a plate.

Serve immediately with soy sauce mixed with rice wine vinegar & chili sauce for dipping.