To make the dumplings, heat sesame oil in a pan over low heat and add scallions and minced garlic. Cook for about 3 minutes, or until fragrant but not brown.
Add shiitake mushrooms and cook for about 5 minutes, or until all of the moisture has evaporated and the mushrooms are dark brown.
Add napa cabbage and season with first amount of salt. Cook for about 8 minutes, or until wilted. Remove the vegetable mixture from the pan and set aside to cool.
Working with one dumpling wrapper at a time, wet the edges and add 1 tablespoon of the vegetable filling to the center of the dumpling. Fold the wrapper in half and pleat the edge until tightly sealed. Set aside while you make the broth.
For the curry paste add cilantro, kaffir lime leaves, jalapeño, lemongrass, garlic cloves, shallots, ginger, dried shrimp and second amount of salt to a blender and process until smooth.
Add broth and coconut milk to a heavy bottomed pot and bring to a simmer. Whisk in green curry paste and let simmer over low heat for about 5 to 10 minutes.
When ready to eat , bring a large pot of water to a boil and cook dumplings for about 3 minutes, or just until they float to the top. Add the cooked dumplings to a bowl and pour green curry broth on top. Add garnishes of choice (like spiralized sweet potato, sliced bok choy and red chiles, additional cilantro leaves and green onions) and enjoy.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.