Vegetable Dumplings with Dale Talde Recipe | Food Network

Ingredients

• 1 pound shiitake mushrooms
• 1/2 cup vegetable oil
• Kosher salt
• 8 ounces kale leaves, shredded
• 8 ounces firm tofu, drained
• 1/2 bunch fresh cilantro, finely chopped
• 1/3 cup finely chopped scallions
• 3 tablespoons light soy sauce
• 1 tablespoon toasted sesame oil
• Cornstarch, for dusting
• One (14-ounce) package dumpling wrappers
• 2 tablespoons soy sauce
• 2 tablespoons black vinegar
• 1 teaspoon sugar
• 1 tablespoon julienned or grated fresh ginger
• 1 teaspoon sesame oil