Directions

1. In a bowl, combine the chicken, mushrooms, scallions, ginger and coleslaw.
2. In a small bowl, combine the water and cornstarch until the cornstarch is no longer lumpy.
3. In another bowl, combine the egg, soy sauce, rice wine vinegar, salt, pepper and sesame oil. Whisk together and add the water and cornstarch mixture. Whisk until thoroughly combined.
4. Add the wet ingredients to the chicken mixture and stir until combined.
5. Place a dumpling wrapper onto a cutting board. Put a teaspoon of the chicken filling into the center of one wrapper. Wet the edges of the wrapper lightly with clean water. Fold over to form a half circle.  Pinch the ends together to form “purse-like” pouches. Repeat this process to form all of your dumplings.
6. In a nonstick pan over medium-high heat, add the grapeseed oil. Place some of the dumplings into the pan (there should be space between the dumplings and they shouldn’t overlap). Cook the dumplings for 2-3 minutes and flip them over. Add a tablespoon of water and immediately cover the pan with a lid. Steam the dumplings for 2-3 minutes, or until the wrappers are soft. Remove the dumplings from the pan and repeat the process to cook the remaining dumplings.
7. Place dumplings on a platter and serve immediately with soy sauce.