In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and soy sauce and cook until soft, about 3 minutes. Reduce heat to medium-low and stir in the cabbage and miso paste, using a wooden spoon to break apart and incorporate the miso paste. Cook for another 30 seconds to one minute, just until the cabbage wilts down. Add the mirin and stir to deglaze the pan. Remove from heat and transfer to a medium bowl. Add honey, scallions, crumbled tofu, corn starch, sesame oil and chile garlic sauce and mix together.
Spoon up to 1 tablespoon of filling into each dumpling wrapper. Use your fingers to dab a bit of water around the edges of each wrapper. Fold the wrappers in half, over the filling, and pinch the edges shut.
Prepare your bamboo steamer by placing banana leaves, napa cabbage leaves or parchment paper on the bottom to prevent the dumplings from sticking. Place dumplings in the steamer with enough space between them so that they are not touching. Steam dumplings in bamboo steamer over simmering water for 10 to 12 minutes. You can also steam them in a large skillet with 1/4 to 1/2 inch water at the bottom. Serve with ponzu dipping sauce.