very light squeeze<\/strong> with your hand to wring out extra moisture. If your mushrooms are thick, slice them horizontally like as if you are filleting a fish (2-3). Then julienne(4) and dice (5-6) them.\nHow to prep shitake by dicing them for stuffing<\/figcaption><\/figure><\/li>\nSeason chopped mushrooms with guk ganjang, jin ganjang and sesame oil. Mix evenly. Set aside.<\/li>\n Cut Jalapeno in 1\/2 lengthwise and take out the seeds and white stem. Cut each half into strips then dice them.<\/li>\n In a frying pan (non-stick or regular), heat some vegetable oil on medium-high heat. Just a swirl is enough. Repeat this each time.\n\nSaute<\/strong> lightly, each of the 3 ingredients – zucchini, mushrooms<\/strong> and peppers<\/strong> – separately<\/strong> in the pan, stirring often. Each ingredient should only be cooked for ONLY 30~40 secs. Do NOT overcook since it will be steamed again. Overcooking will ruin the texture and also the color. Watch video on how.<\/li>\n<\/ul>\n<\/li>\nTransfer sauteed vegetables on a large plate and spread them out so they cool quicker.<\/li>\n When vegetables are cooled, put them in a bowl and season with some sesame seeds, ground black pepper and sesame oil. Mix to season evenly.\nSauteeing, cooling and seasoning vegetables to make Vegetarian Dumpling stuffing<\/figcaption><\/figure><\/li>\nTime to assemble<\/strong> Vegetarian Dumplings! You will need a small bowl with water, a tray, spoon, mandu wrapper, stuffing and some flour.<\/strong>\n\nPrepare a baking sheet or tray for the dumplings by lightly sprinkling it with flour.<\/li>\n In a small saucer, get some water to help seal the wrapper.<\/li>\n Take a mandu wrap and place on the palm of your hand. Spoon the vegetable stuffing in the center of the wrap. Gather the stuffing together and make a little mound in the center.\nHow to make square vegetarian dumplings (Pyeonsu)<\/figcaption><\/figure><\/li>\nDip your finger (of the other hand) in water and lightly wet the edges of your wrap. Then to make a Pyeonsu style square dumpling, fold it in half and press down and seal the edges of each side to make like an envelope. Settle the packet down on a surface and then hold the sealed edges of each side with each hand and push them in towards the center. Then you will see that now it’s looking like a square! Seal the remaining edges while making sure the center is also fully sealed.\nFinished Korean vegetarian dumplings<\/figcaption><\/figure><\/li>\n<\/ol>\n<\/li>\nPrepare a steamer<\/strong> and bring it to steam. I used my rice cake making bamboo steamer here but you can use any kind of steamer – just make sure you line the bottom<\/strong> of your steamer with one of the following – green cabbage leaves,<\/strong> zucchini leaves (I did it below), zucchini leaves, cheesecloth or a silicone steaming mat so the mandu doesn’t stick to the bottom.\nHow to steam vegetarian dumplings – Pyeonsu<\/figcaption><\/figure><\/li>\nSteam the dumplings for about 8 minutes and they should be done. Serve warm or at room temperature with some special Choganjang made for mandu – with 1 Tbs Guk Ganjang (Soup Soy Sauce) + 1.5 tsp rice vinegar + 1 tsp water. ENJOY!!<\/li>\n<\/ol>\n