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Rehydrate the mushrooms: Rinse the dried shiitake. In a heat-safe bowl, add mushrooms and 2 cups (480 ml) boiling water, cover, and steep 20 minutes until very soft. Separate mushrooms from liquid, reserving the soaking liquid to use as broth later. Finely dice the mushrooms.
Make the filling: Crumble the tofu with your hands. Add to a mixing bowl, along with the diced shiitake, ginger, garlic, scallion, cabbage, sesame oil, tamari and maple syrup.
In a small bowl, whisk the gochujang and miso with about ¼ cup of the reserved mushroom broth until smooth. Add to the tofu bowl and mix well to combine.
Assemble: Prepare three small heat-safe bowls or mugs (about 1.5 cups volume each). Add 1 wonton wrapper to the bottom, spread a thin layer of filling, then repeat layers of wrapper and filling until near the top of your dish, to total 3 layers of wonton wrapper + filling. Pour some mushroom broth over the final filling layer to almost cover it, then seal it off with 2 wonton wrappers.
Steam: Place bowls in a steamer or a pan fitted with a steamer basket (see notes for no steamer option). Steam covered for 15 minutes, until wrappers are tender and the filling is hot. Use gloves to handle as it will be very hot.
Serve: Spoon over crispy chili oil and serve immediately.