Heat the oil in a pan.

When the oil is hot, add the shallots. Sauté for a few minutes until it starts to caramelize. Add the mushrooms, ginger, and garlic and cook.

Add soy sauce and pepper and let it cook down to reduce the liquid until it thickens.

Lay out your wonton wrappers. Assemble by placing one teaspoon of filling onto each wrapper. Brush water around the edges of wrapper. Bring the edges of wrapper up around the filling and pinch in the center to seal.

Prepare the sesame seeds in a plate. Brush the bottoms of the dumplings with water and then dip them into the sesame seeds.

Heat a few tablespoons of oil in a pan, place the dumplings in the oil and fry for three to four minutes to get a crisp on the bottom. Carefully pour 1/4 cup of water into pan, (please note, as the water hits the oil, it will splatter, so make sure to cover the pan immediately) and let dumplings steam for eight to 10 minutes on low.

Mix the dipping sauce ingredients.

Serve warm with dipping sauce.