Warm oil in a large skillet or wok over medium heat. Add mushrooms, season with ⅛ teaspoon salt, and cook, stirring often, until mushrooms have released their water and begun to turn light golden, about 4 to 6 minutes. Add shallot, season with ⅛ teaspoon salt, and cook, stirring, until tender, 1 to 3 minutes. Add garlic and ginger; sauté until fragrant, 1 to 2 minutes. Transfer to a bowl and stir in coconut aminos and sesame oil. Taste and season with pepper and ½ teaspoon salt. Let cool.
Spoon about 1½ teaspoons filling into the center of a dumpling wrapper. Dip your finger into a small cup of water and lightly wet the edges of the wrapper. Tightly seal dumpling into a half-moon shape, folding one side over the other; crimp edges decoratively. See here for folding techniques. Place on a parchment paper–lined baking sheet and cover with a damp kitchen towel to keep dumplings from drying out. Repeat with remaining filling and wrappers.
Steam, pan-fry, or boil dumplings; serve with dipping sauce.
Photography and styling by Jenny Huang.