In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and soy sauce and cook until soft, about 3 minutes.

Reduce heat to medium-low and stir in the cabbage. Cook for another few minutes, just until the cabbage wilts down.

Remove from heat and transfer to a medium bowl. Add scallions, crumbled tofu, edamame, miso paste, rice vinegar, chile garlic sauce and sesame oil and mix well. (If it's too crumbly add 1 teaspoon of corn starch. You want it to stick together well enough to spoon into the wrappers).

Spoon up to 1 tablespoon of filling into each dumpling wrapper. Use your fingers to dab a bit of water around the edges of each wrapper. Fold the wrappers in half, over the filling, and pinch the edges shut.

Prepare your bamboo steamer by placing parchment paper on the bottom to prevent the dumplings from sticking. Place dumplings in the steamer with enough space between them so that they are not touching.

Steam dumplings in bamboo steamer over simmering water for 10-12 minutes. You can also steam them in a large skillet with ¼-1/2 inch water at the bottom.

Serve with soy sauce or ponzu for dipping.