Gingered Brussels Sprout and Shiitake Pot Stickers

Dipping Sauce:

• ¼ cup 50 mL gluten-free tamari soy sauce
• 2 tablespoons 30 mL pure maple syrup
• ½- inch 1 cm piece of fresh ginger, peeled and finely grated with a Microplane grater
• 1 green onion finely sliced
• 2 teaspoons 10 mL sesame seeds

Pot Stickers:

• 1 tablespoon 15 mL virgin olive oil, plus extra for cooking
• 1 medium shallot fine dice (about ¼ cup/50 mL diced shallot)
• 1 cup 250 mL thinly sliced shiitake mushrooms
• 2 cups 500 mL sliced Brussels sprouts (about ½ pound/227 g)
• 1 clove garlic minced
• 1- inch 2.5 cm piece of fresh ginger, peeled and minced
• salt and pepper to taste
• 25 wonton wrappers