Heat one tablespoon oil in a pan and sauté coleslaw mix until it browns slightly, about 10 minutes. Transfer to a bowl.

Sauté mushrooms in remaining three tablespoons oil until liquid is evaporated and they begin to brown, then add scallions and sauté another two minutes. Transfer to the bowl with the cabbage, and mix with salt, soy sauce, sesame oil, pepper, garlic, and mirin or apple juice, along with optional ginger and red pepper.

To assemble the dumplings: Dip the entire inside surface of a dumpling wrapper in water and shake it off. Add about half a teaspoon of filling, then pleat one side to close, making sure you leave a smooth bottom for nice, even browning. Repeat with remaining wrappers. Freeze (see tip) or cook immediately.

For each panful of dumplings you’ll be making, prepare one batch of slurry — the amount of batches you’ll be making will vary based on pan size.

To cook: Over medium heat, heat a nonstick frying pan with a lid. Spray with avocado oil until well-coated (or use a few teaspoons neutral oil), then lay some dumplings into the pan. Cook until the bottoms are a medium brown, about seven minutes, then carefully pour in the slurry and close the lid to

steam the dumplings for three to four minutes. Remove the lid and allow to continue cooking until the slurry has turned lacy, is no longer wet, and is beginning to brown. Transfer to a plate and repeat as needed.