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Cut mushrooms into small dices and then finely chop garlic, ginger and scallion. Mix 1 tablespoon of cornstarch with 1.5 tablespoon of water. Set aside.
Heat oil in wok, fry garlic, ginger and scallion until aromatic. Then place the mushroom dices in. Fry for 2 minutes until the mushrooms are softened, add five spice powder, salt, light soy sauce and sesame oil. Simmer for another 2 minutes. Stir the starch water in advance and place in it. Mix well. Heat until the sauce is slightly thickened.
Wrap well. I use homemade dumpling wrappers, you can use store bought ones or make it at home. By the way, if you need help about how to wrap dumplings, check here.
Place in a non-stick pan, add some oil and fry until one side becomes crispy, sprinkle some water (just a small amount because the filling is already cooked), then fry the dumplings until crispy and hardened once again.
Serve with dipping sauce.