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For the Dipping Sauce, mix all ingredients in medium bowl. Set aside
For the Dumplings, place pork and mushrooms in food processor; cover. Pulse until blended. Add 1 of the eggs, cilantro, garlic powder, ginger, cayenne pepper and salt. Pulse until well mixed. Beat remaining egg in small bowl
To form dumplings, place about 1 level tablespoon meat mixture in center of each wrapper. Moisten edge of wrapper with egg. Fold in half to form a half moon shape, pressing edges together to seal
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 10 of the dumplings; cook 1 to 1 1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 3 to 4 minutes or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; keep warm. Wipe skillet dry. Repeat with remaining oil, dumplings and water. Serve dumplings with warmed dipping sauce