Heat the pan on medium and throw in Mushroom (10), Soy Sauce (1 tablespoon), White Miso Paste (1/2 tablespoon), Tahini (1 teaspoon), Dijon Mustard (1/2 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), Fresh Chives (1 tablespoon), mix well for about 3 to 5 minutes.
Remove from heat and let cool for 2 minutes. Evenly distribute mushrooms over all six dumpling wraps
To wrap, start at one Dumpling Wrappers (6) end, fold and pinch, and continue this way. Heat pan on medium high with Oil (2 tablespoon), add dumplings.
Turn dumplings as they crisp. Mine cooked for about 3 minutes total. Serve with dipping sauce and enjoy!