In a large skillet over medium heat, add the toasted sesame oil. Once hot, add the thinly sliced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the finely chopped shiitake mushrooms to the skillet and cook for about 5-7 minutes, or until the mushrooms are tender and any moisture has evaporated. Stir occasionally to ensure even cooking.
Once the mushrooms are cooked, remove the skillet from heat. Stir in the smashed garlic, roughly chopped green onions, soy sauce, and panko breadcrumbs. Mix well until all ingredients are combined.
Lay out the wonton wrappers on a clean surface. Place about a tablespoon of the mushroom filling in the center of each wrapper. Moisten the edges with a little water and fold the wrapper over to create a triangle shape. Press the edges to seal tightly, ensuring no filling escapes.
You can choose to steam, boil, or pan-fry your dumplings. For steaming, place the dumplings in a steamer basket lined with parchment paper and steam for about 8-10 minutes. For boiling, drop them into a pot of boiling water and cook for 4-5 minutes until they float. If you prefer a crispy texture, heat olive oil in a skillet over medium heat and pan-fry the dumplings until golden brown on both sides.
While the dumplings are cooking, toast the raw white sesame seeds in a small dry skillet over medium heat for about 2-3 minutes, stirring constantly until they turn golden and fragrant. Remove from heat and set aside.
Once cooked, serve the dumplings hot, garnished with the toasted sesame seeds. Pair with extra soy sauce or your favorite dipping sauce for an added kick. Enjoy every bite of these delightful Shiitake Mushroom Dumplings!
