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In a large saucepan (one that has a secure-fitting lid), heat 2 tbsp olive oil over a medium heat. Fry the leeks and shallots for 5 mins to soften.
Add the garlic, carrots, and celery; fry for another 5 mins.
Stir in the tomato purée, wine, stock and soy sauce; bring to a simmer, stirring well. Turn to a gentle simmer while you cook the mushrooms.
In a separate large frying pan, heat the remaining oil over a medium-high heat. Slice the larger shitake mushrooms in half and keep the smaller mushrooms whole. Fry with the halved chestnut mushrooms for 8-10 mins until just starting to soften, then remove and stir into the veg pan.
Prepare the dumplings to pack instructions, adding half the parsley to the mixture before adding the water. Shape into 8 smaller dumplings (the mix makes 6 but stretches to 8 easily). Pop these on top of the stew.
Place the stew on a medium heat, cover and cook for 20-25 mins until the dumplings are cooked through. Serve sprinkled with the remaining parsley.