Veggie Steamed Dumplings

1/2 cup finely chopped mushrooms (any type)
1/2 cup grated carrots
1/2 cup shredded cabbage
2 Tbsp. finely chopped red pepper
2 Tbsp. finely chopped onion
2 tsp. minced fresh ginger
1 Tbsp. soy sauce
1 Tbsp. sesame oil
Salt and pepper, to taste
35-40 small dumpling wrappers

•In a large mixing bowl, combine the mushrooms, carrots, cabbage, red pepper, onion, ginger, soy sauce, and sesame oil. Stir until combined and then season with salt and pepper to taste.
•Form the dumplings by placing the wrappers on a dry working surface one at a time. Place 1 teaspoon of the vegetable mixture in the center of the wrapper, wet the edges of the wrapper with water, and then fold one side over and pinch the edges until sealed. The dumplings will be in the shape of a half moon. Repeat the procedure until all of the filling is gone.
•Bring 1/2 inch of water to a simmer over medium heat. In a steamer, place as many dumplings as will fit without touching each other. Cover and steam for 10 to 12 minutes. Repeat until all dumplings are cooked.
•Serve the dumplings while they’re hot and with a side of your favorite dipping sauce.

Makes 35 to 40 small dumplings