If you haven't already, add 3 dried shitake mushrooms to a cut of warm water and allow to reconstitute for about 20 minutes. Once ready, cut off the stem and chop the mushroom very finely.

In a medium bowl, add the ground pork and everything else up until the carrot (that will be for garnish). Mix everything together and add a bit of the mushroom water to soften the mixture (about ½ teaspoon). Set aside.

Place a wonton wrapper in the palm of your hand and use a butter knife to spread about a tablespoon sized amount of filling onto the wrapper. Then use the tip of the knife to make pleats, while holding the shumai upright. Use the knife to spread the top smooth and flat and place on a plate until ready to add to the steamer.

Meanwhile, get about ½ inch of water in a medium sized pot and place a bamboo or other kind of steamer in the pot, but not touching the water. If you don't have a steamer, you could also place a bowl upside down with a place on top instead. Line your steamer with parchment paper and cut a few holes in it to allow steam to get through and place shumai in the steamer.

Cover and cook shumai for about 20 minutes or until the pork is fully cooked.

To make dipping sauce, add all ingredients together and serve shumai with sauce and hot mustard.