Method
Combine ingredients for Achaari Gochujang Dipping Sauce into a bowl and set aside.
Heat a pan over medium heat and add the olive oil. Once the oil is hot, add the mushrooms and sauté for 10 minutes, stirring often, until well-browned. Add more olive oil if the mushrooms start sticking to the pan. You would ideally like most of the water in the mushrooms to be cooked out. Stir in the peas. Add the Coconut Cashew Korma and stir well to combine. Cook for another 4 minutes, until the peas are softened. Add the salt and pepper, and adjust the flavor with more salt if needed. Remove from the heat, transfer to a bowl, and allow to cool for 10 to 15 minutes.
Fill a small dish of water and set it next to you. Line a plate with parchment paper for the finished dumplings.
Make sure your wrapper is laying flat on a plate or tabletop as you’re completing the dumpling. Put a tablespoon of filling in the center, leaving about 1 inch of wrapper empty all around the filling. Dip your finger in the water and moisten the edges all around.
There are many ways to fold a dumpling and if you prefer, you can just seal your dumping at this point by pressing the edges together. If you'd like to pleat your dumpling, here is one way to do it with a diagram for visuals: Take the thumb and index fingers on both hands, and make a 1⁄2 inch pleat and fold it down to the left. Hold the first pleat down with your left hand, and make a second pleat with your dominant hand and fold it down to the left, overlapping the first pleat by about half-way. Make a third pleat that overlaps the second pleat in the same manner. Continue making the pleats, turning the dumplings as you go, until you have at 5 to 6 pleats total. Bring the back (part without pleats) up to meet the front (part with pleats) and seal. The dumpling should be in a crescent shape. Transfer them to a plate lined with parchment paper.
To pan-fry the dumplings: Make sure to use a large flat-bottomed skillet or a wok with a wide flat surface area, and have a lid ready. Heat the skillet or wok over medium-high heat until a bead of water sizzles and evaporates on contact. Add the high-heat cooking oil and swirl to coat the bottom. (Don’t skimp on the oil; the amount is integral for the pan-fried dumplings to develop their signature brown and crispy bottoms and not become glued to the pan.)
Working in batches, line the dumplings in the pan, smooth side down. Make sure not to overcrowd. Cook for 1 to 2 minutes, or until the smooth side starts to brown. Lower the heat to medium. Carefully add about 2/3 cup of water to the pan, and immediately cover with a lid to contain the spitting oil. Allow the dumplings to steam for about 6 minutes, until all of the water has evaporated. Remove the lid, and loosen the dumplings with a spatula. They should be golden brown on the bottom. Repeat with the remaining batches. Turn off the heat.
To steam the dumplings: Place the dumplings at least 1 inch apart in the steamer trays lined with parchment. Add about 1 inch of water to a skillet or shallow pot that’s big enough for the steamers to fit inside. Bring the water to a rolling boil. Once the water is at a full boil, set the steamer baskets inside the skillet/pot, cover with a lid, and steam the dumplings for 10 minutes if doing a double layer of baskets, or 8 minutes if doing one basket. Carefully remove the baskets and set on large dinner plates to serve. Repeat using fresh parchment paper liners to finish the dumplings.
For Serving
Serve the dumplings with the Achaari dipping sauce.
