For the Dumplings: Cook mushrooms, scallions, garlic, ginger, in neutral oil over medium-high heat until they develop color. Season with salt to taste, then remove from heat and let cool completely.

Add the cooled mushroom mixture to a mixing bowl with the ground chicken. Combine with soy sauce, shaoxing wine, salt, and sesame oil. Stir in one direction until the filling is well combined.

Spoon the filling into the center of each dumpling wrapper. Wet the edges with water, fold to seal, and pleat as desired.

Transfer the dumplings to a tray that’s lined with parchment paper to prevent sticking.

Heat a nonstick skillet over medium-high heat with 3 tablespoons neutral oil. Arrange dumplings in a single layer. Cook until the bottoms are golden. Add ½ cup water, immediately cover the pan and steam the dumplings until the water evaporates. Remove the lid and cook until all of the water is evaporated.

For the Miso-Nori Vinaigrette: In a blender, combine miso, Dijon, chili crisp, nori, sesame oil, soy sauce, and rice vinegar. Stream in neutral oil while blending until emulsified.

For the Salad: Combine cucumber, cherry tomatoes, arugula, and red onion in a large bowl. Toss with the dressing until evenly coated.

Transfer to a serving platter, top with the dumplings. Garnish with cilantro leaves, thinly sliced scallions, and a drizzle of extra dressing and chili oil. Serve immediately.