1. The mushrooms: Soak the mushrooms in hot water for at least 20 minutes to hydrate and plump them. Remove the stems and cut into very small pieces.
2. Make the filling: In a medium bowl, gently combine the pork with the ginger, scallions, egg, soy sauce, mushrooms, water chestnuts and the kosher salt.
3. Roll: Use a teaspoon to portion all of the filling into equal amounts. Roll each ball of meat in one of the dumpling wrappers and place it, seam side down, on a tray line with parchment.
4. Steam: Arrange the dumplings in a single layer in the steamer basket in the large pan and place the basket in the pan with about 2 inches water. Bring the water to a simmer over medium heat.
5. Finish: Steam the dumplings over medium low heat until the pork is cooked and the wrappers translucent, 12-15 minutes. Serve directly in the steamer basket with the sauce on the side.

Soy and Garlic Sauce

1. Make the sauce: In a medium bowl, whisk together soy sauce, ginger, vinegar, honey and sesame oil. Taste for seasoning.