Soak mushrooms in a small bowl of boiling water and stand for 15 minutes. Meanwhile, combine rice wine vinegar, soy sauce, ginger, oil and sugar in a small serving bowl to make a dipping sauce. Set aside.
Discard mushroom soaking liquid and squeeze excess water from mushrooms. Remove stem. Finely chop mushrooms.
Combine duck, Five Tastes Stir Fry Shots and cornflour in a food processor. Season to taste and process until well combined. Transfer to a bowl and stir in spring onion and shiitake mushrooms.
To make SHUMAI, place 2 level teaspoons of mixture in the centre of a wrapper. Gather up the sides and leave the centre open. Repeat with remaining filling and wrappers. Cook shumai over simmering water in batches of 8-10 in a baking paper lined bamboo steamer or double boiler for 5-6 minutes.
To make DUMPLINGS, place 1 level teaspoon of mixture in the centre of a wrapper. Lightly moisten the edges with water. Fold over to enclose and pleat the edges to seal in filling. Repeat with remaining filling and wrappers. Heat 2 teaspoons oil over medium heat in a large non stick frypan. Reduce heat to medium-low and cook dumplings in batches of 8-10 for 1 minute on each side or until lightly golden and crisp. Add ¼ cup water to each batch, cover with a lid and ‘steam’ for 2 minutes or until all the water has evaporated.
Sprinkle dumplings with chilli and coriander and serve with soy and ginger dipping sauce.