In a skillet over medium high heat sauté onions and garlic till onions are translucent. Add mushrooms and cook for about three minutes until mushrooms are wilted and most of the liquid has come out.
Add the cabbage, carrots, and garlic and cook until all liquid is gone.
Dump skillet mixture into a bowl and add the chives, white pepper, sesame oil, soy sauce, sherry, and sugar and mix well.
Take your dumpling wrappers and rub a water dipped finger around the edges of the wrapper and put a Tbsp of the filling mixture into the center. Fold wrapper and pinch the sides together making sure there are no air holes.
In a pot of boiling water add your made dumplings in for about 2-4 minutes or until the dumpings float to the top of the pot. That’s when you know its done.
Serve and enjoy with your favorite dipping sauce.
