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Prep – Slice spring onions (keep whites + greens separate). Finely chop garlic + ginger. Remove shiitake stems. Lightly oil your heatproof dish.
Make the filling – Pulse mushrooms + tofu in a food processor until finely chopped. Heat a drizzle of oil in a wide pan on high. Fry spring onion whites, garlic + ginger for 1 min. Add tofu-mushroom mix and cook 8–10 mins until the moisture is gone and it’s lightly browned. Stir in soy, vegan fish sauce + mirin and cook 2 mins more.
Layer it up – Line the dish with dumpling wrappers (tear to fit). Spread a thin layer of filling. Repeat until you’ve used it up, pressing down gently as you go. Add 2 tbsp water halfway through. Finish with a wrapper on top + pour over another 2 tbsp water.
Steam – Bring water to a simmer in your steamer/pan. Steam the dish for 15 mins with the lid on.
Finish – Rest 5 mins, then drizzle with chilli oil and top with spring onion greens + sesame seeds.