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Heat 1 tbsp oil in a large fry pan over medium-high heat. Add the spring onions and cook until lightly browned. Add the mushrooms, ginger and Lee Kum Kee Minced Garlic, stir occasionally until the mushrooms are cooked. Add Lee Kum Kee Vegetarian Stir-fry Sauce and large pinch of black pepper. Stir in the greens and cook for another 2-3 mins. Remove from the heat and cool.
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Spoon 1 tbsp of filling onto each wrapper. Brush the edges with water and fold around the filling, pinching in the centre to seal. Repeat with the remaining wrappers.
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Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and press them into the sesame seeds.
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Heat 1 tbsp oil in a large fry pan over medium heat. Add the dumplings and cook until the bottoms are light golden brown, about 2-3 mins. Carefully pour 230ml of water into the pan. It will splatter, so take care. Cover with a tight-fitting lid, turn heat to medium-low and allow the dumplings steam for 5-6 mins.
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Combine dipping sauce well in a bowl and serve with the dumplings.
