If using chicken, saute over med-high heat. Dont stir. When bottoms well-browned, flip just briefly. Set aside.

Put coleslaw and shiitake in one bowl. Put ginger, garlic, and scallions in another bowl.

Cook filling: Preheat a large saute pan over medium until it feels warm, add 1.5 tbsp oil. Saute the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.

Add coleslaw and shiitake. Season with salt, aminos, and sesame oil. Saute until sweating but not mushy, about 3 mins. Set them aside to cool to room temperature before wrapping.

Dipping Sauce: Mix all ingredients. Set aside.

Rice paper: Dip the rice paper in cold water a few seconds until pliable but not too soft. Lightly moisten work surface so that the rice paper sheets wont stick to the surface.

Fold dumplings: Add a tablespoon of the filling to the center of the rice paper sheet. Fold by bringing bottom-half up to cover the filling, bring sides in to the centerr. Roll from bottom-up (away from you) to make an envelope-shape. Use second sheet if desired.

Set dumplings on an oiled tray. Cover with a damp paper towel as you work.

Pan-fry dumplings: Preheat non-stick large skillet over medium heat. Add 1-1/2 tbsp oil. Pan fry in 2 batches...first side for 3 mins, flip and fry 3 minutes or until golden brown and crispy. Repeat for second batch, add more oil, if needed.

Serving and sauce: Serve them right away with dumpling dipping sauce on the side. Enjoy them fresh and hot for the most crispy dumplings