Soak the dried mushrooms in boiling water. Then chopped them finely.

Place pork, salt, soy sauce, cooking wine, and sugar into a large bowl. Mix well with a spoon or your hands for about 30 seconds until the mixture becomes pasty.

Add the mushrooms, shrimp and green onions, and gently mix until just combined.

Form an “O” with your forefinger and thumb.

Place a wonton wrapper over the “O”. Push a heaping teaspoon of the filling into the wrapper.

Use a butter knife or the back of a spoon to add more filling until it is level with the top of the wrapper.

Place the filled wrapper on a work surface and push down with your fingers to flatten the base of the dumpling.

Line a 12″ bamboo steamer (or steamer insert) with parchment that’s been poked to create holes.

Fill a wok large enough to hold the steamer with about 2 cups of water. Bring to a rapid simmer over medium-high heat.

Place the dumplings into the steamer. Cover with the lid, and place into the wok above the simmering water.

Steam for about 8 minutes, or until the internal temperature of the dumplings reaches 165°F on an instant-read thermometer.

Remove the steamer from the wok and place a sprinkling of roe or a single green pea in the middle of each dumpling.

Make a quick and easy dipping sauce by combining 3 parts soy sauce, 1 part vinegar, and sriracha to taste. Mix well and serve with the dumplings.