These are time consuming but so yummy. The recipe makes a lot. You can freeze the dumplings and cook them at a later time. I could not find round wrappers so I used egg roll wrappers and cut them into rounds with cookie cutter.
Place first four ingredients in food processor and process until fine. Drizzle in the olive oil.
Mix the ground chicken with the mushroom mixture and add soy sauce and sugar.
Put some water in a small bowl. Lay our dumpling wrappers and wet the edges. Place a small amount of chicken mixture in center fold in half and pinch to close. Repeat until all dumpling wrappers are used.
Boil a large pan of water. Carefully drop the dumplings in the water. When they float to the top carefully remove with slotted spoon.
Place canola oil in large skillet. Brown each dumpling in oil and remove to a serving plate.
For the sauce mix all ingredients together. Taste and adjust seasonings. Serve with dumplings .
Tip. I couldn't find round dumpling wrappers so I used egg roll wrappers and cut out circles with cookie cutter.