1. For the Dipping Sauce, mix all ingredients in medium bowl. Set aside.
2. For the Dumplings, place pork and mushrooms in food processor; cover. Pulse until blended. Add 1 of the eggs, cilantro, garlic powder, ginger, red pepper and salt. Pulse until well mixed. Beat remaining egg in small bowl.
3. To form dumplings, place about 1 level tablespoon meat mixture in center of each wrapper. Moisten edge of wrapper with egg. Fold in half to form a half moon shape, pressing edges together to seal.
4. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 10 of the dumplings; cook 1 to 1 1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 3 to 4 minutes or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; keep warm. Wipe skillet dry. Repeat with remaining oil, dumplings and water. Serve dumplings with warmed dipping sauce.
Make Ahead Tip: Place uncooked dumplings in single layer between wax paper in airtight container. Freeze up to 2 weeks. Cook dumplings without thawing, increasing initial cook time to 3 minutes. Add 1/2 cup water then cook 4 minutes.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant, for the McCormick® Gourmet Collection.