0 Rehydrate the dried wood ear mushrooms by soaking it in water for 20 minutes. Rinse and drain. Chop the mushrooms up into small pieces.
1 Heat a pan over medium heat and add oil. Once the oil is hot, add the onions and cook for 1 minute.
2 Toss in the carrots, wood ear mushrooms, spinach and scallions. Cook for about 2-3 minutes. Season with salt and pepper. Remove from the pan and set aside in a large mixing bowl.
3 In a pot with boiling water, cook the glass noodles according to the package instructions. Rinse thoroughly in cold water. Drain and cut the noodles into 1/2 - 1 inch pieces.
4 In the large mixing bowl with the vegetables, add the noodles, minced garlic, and chopped peppers.
5 Season the mixture with soy sauce, dark soy sauce, sesame oil, sugar, sesame seeds, msg, salt and pepper. Mix together until fully combined. Taste the mixture and adjust the seasoning according to your taste.
6 Prepare a small bowl of water. Take a dumpling wrapper and add about 1 tbsp of the filling. Dip your finger in the bowl of water and wet half the edge of half dumpling wrapper. This is going to help seal the dumpling wrapper.
7 Using your index finger and thumb, fold the dumpling wrapper over and pinch the edges until they stick and close. Repeat for the rest of the dumplings.
8 In a deep pan, add about 1-2 inches of oil and heat to 350F or 175C. Add the dumplings in one by one, making sure not to overcrowd the pan. Work in batches if needed.
9 Fry the dumpling for 1-2 minutes on each side or until golden brown and crisp. Allow the dumpling to rest of a wire rack.
10 Serve with dipping sauce and enjoy!
