In a large saute pan over medium heat, heat the sesame oil.

Add carrots, cabbage, and mushrooms, as well as a generous pinch of salt and pepper.

Cook for 6-8 minutes, stirring frequently, or until the liquid from the vegetables has been released and begins to evaporate.

Add the green onion, garlic, ginger, soy sauce, and a pinch of salt and pepper to taste.

Cook for one more minute. Then, transfer the filling to a bowl and place it in the refrigerator for about 10 minutes to completely cool.

While the filling cools, whisk together the dipping sauce ingredients and set aside.

To assemble the dumplings, wet the entire edge of the wrapper with water and place about a tablespoon of filling in the center.

Fold the wrapper in half to form a half-moon. Pat the bottom of the dumpling gently on the countertop to ensure it stands on its own.

Continue filling the remaining dumplings until all 34 are finished.

In a large saute pan over medium heat, heat 3 tablespoons olive oil.

Cook dumplings in batches of 7-8 depending on the size of your pan.

Cook the dumplings for 2 minutes, or until a dark golden-brown crust forms on the bottom.

Pour in 14 cup of water, cover the pan, and set aside for 2-4 minutes, or until the water has evaporated.

Remove the lid and allow the dumplings to crisp up again on the bottom.

Serve with cilantro, green onion, and sesame seeds as garnish. Enjoy with the dipping sauce!