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Heat a little oil in a skillet over medium-high heat. Add oyster mushrooms and season with salt and pepper. Cook until the moisture has cooked out, about 4-5 minutes.
Add carrots and edamame. Cook for another 4-5 minutes, until softened.
Add garlic and ginger and cook for 30-60 seconds, until fragrant.
Transfer everything to a food processor. Add soy sauce, tahini and white miso. Pulse until finely chopped and combined, keeping some texture.
Mix flour and water together to make a paste. Add about 1 tbsp filling to the center of each wonton wrapper. Brush the edges with the flour-water mixture and fold accordingly, pressing firmly to seal.
Heat a wok over medium-high heat. Add vegetable broth and oil, then add dumplings in a single layer. Cover with a lid and steam-fry, tossing occasionally to prevent sticking, until the wrappers are tender and the liquid has mostly evaporated.
Uncover and cook for another 1–2 minutes, or until lightly golden and crispy.
For the dipping sauce, mix together chili crisp oil, soy sauce, sliced green onion, a dash of agave, a dash of rice vinegar and a little sesame oil. Adjust everything to taste and get dipping!