1 teaspoon olive oil
6 oz. (about 1.5 cups) shiitake mushrooms, de-stemmed and chopped into small pieces
2 teaspoons soy sauce
1 cup napa cabbage, very thinly sliced
1 heaping teaspoon white miso paste
1 teaspoon mirin or rice vinegar
1/4 teaspoon honey
1/4 cup scallions
1/4 cup firm tofu, crumbled
1 teaspoon corn starch
1 teaspoon sesame oil
1/2 teaspoon chile garlic sauce
15 to 20 round dumpling wrappers
Napa cabbage leaves, banana leaves or parchment paper, for the bottom of the steamer
Ponzu dipping sauce, for serving
1/4 cup rice vinegar
1/4 cup ponzu sauce
1/2 teaspoon chile garlic sauce (optional)
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