Line rimmed baking sheet with parchment paper and fill small bowl or ramekin with water. Set aside.

In large nonstick pan, heat 2 tablespoons olive oil over medium-high heat. Add chopped mushrooms, cabbage, shallot, garlic and ginger. Sauté, stirring frequently, for 7 minutes or until cabbage is tender.

Add rice vinegar, salt, white pepper and chives. Stir and remove from heat. Transfer filling to a bowl and set aside to cool.

Place dumpling wrapper on dry cutting board and scoop a heaping teaspoon of cooled filling in center of wrapper. Using your finger, lightly paint water around edges of wrapper. Fold each wrapper in half, corner to corner, to form a triangle shape. Pinch closed or lightly press edges with fork to seal. Place finished dumplings on prepared baking sheet and repeat until all filling is used.

In large nonstock pan, heat 2 tablespoons olive oil over medium-high heat. Add dumplings, taking care to not overcrowd pan. (Note: Roughly 8-10 dumplings can cook in large pan at once).

Cook one side for 2 minutes or until golden brown. Flip dumplings and cook additional 1-2 minutes or until golden brown.

Transfer cooked dumplings to clean baking sheet. If necessary, add more oil to pan between batches.

To make dipping sauce, whisk together tamari, brown rice vinegar, sesame oil, maple syrup and half of the sliced scallions in small bowl.

Arrange cooked dumplings on serving platter and garnish with remaining sliced scallions. Serve hot with bowl of dipping sauce.