• Hydrate mushrooms into water for 30 minutes or until they are fully hydrated.  Weigh them down so they are all submerged.  One hydrated, squeeze them out, remove the stems, finely dice them and squeeze.  Make sure all  water is removed.
• Remove the Beyond Sausage from he casing if yo can by not imperative.  Combine the Beyond, shiitakes, cilantro, garlic, green onion, light soy sauce, rice vinegar, salt, and white pepper in a large bowl.  Stir with a spatula until the ingredients are well combined and form a sticky paste.  Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
• Cut 6 - 8 pieces Napa cabbage leaves (just enough to line the steamer) and keep for later.  Cut the rest of the cabbage into small cubes and set aside.  If you don’t have extra extra cabbage leaves, then you can use parchment paper.
• Cut the cabbage into fine shreds.  Then sprinkle 2 pinches of salt onto the cabbage and mix well with your hands.  Allow this to sit for 10 - 15 minutes.  Use a few layers of cheesecloth or paper towel to squeeze out extra water.  Again, be diligent in removing the excess liquid or your dumplings will be soggy.
• Just before wrapping dumplings, add the Napa cabbage, green onion, and sesame oil into the “meat” mixture.  Stir to mix well.  

Wrap

•  Scoop about 1 - 2 tbsp of filling an place it in the center of the wrapper.  Dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper.  Fold both sides into a half-moon shape and pinch the middle points together.  Hold the dumpling with one hand and start scaling the edges into pleats with the other hand.  Once you have scaled the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed.  If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
•  If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
• f you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.  You will freeze them raw.  Then when ready to cook, you will steam them from frozen.

Cook

• Line the bamboo steamers with Napa cabbage leaves.  Place dumplings into the steamer about finger width apart.  Add two or 3 inches of water into a wok or a large pan that can comfortably fit your steamer.  Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil.  Cover the steamer and cook over high heat for a bout 10 minutes or when the dough looks glassy.  
•  Serve immediately or can be frozen.