Heat oil in a pan on medium heat. When the oil shimmers, add the chopped onion. Cook until the onions are soft and translucent.
Add the mushrooms and tofu. I used smoked tofu but you can use plain chopped tofu or slice the plain tofu and pan fry the slices before chopping. Cook until the mushrooms are soft.
In a small bowl, mix together the sesame oil, garlic, ginger salt and pepper. Add this to the mushroom and tofu mixture and heat until all combined. Add in the green onions and walnuts and stir until all combined. Mix well and let cool.
To assemble the dumplings, first prepare your work space. I used a large wooden cutting board. Place the cooled veggie filing and a flat low dish with warm water to soak the rice papers beside your cutting board.
Soak one sheet of the rice paper for 5 seconds or until slightly softened (they will continue to soften after taking it out of the water). Lay the softened rice paper onto your working surface. Place about 2 tablespoons of the filling into the middle of the rice paper.
Fold the top of the rice paper down, the bottom over on top and then fold the left side over to the right, the right side over to the left. Wrap once more with another rice paper for a double layer. This will ensure the dumping will not break as it cook. Place the first wrapped dumpling folded side down so that the thickness of the wrapper is the same on both sides. Assemble all your dumplings.
Heat a pan over medium heat. Add enough oil to coat the pan. Place the dumpling in the pan and cook until golden brown (cover the pan if you wish). Flip and cook the other side until golden brown.
While the dumplings are frying, mix all the ingredients for the dipping sauce in a small bowl until all combined and set aside.
Serve the dumplings hot with the dipping sauce and enjoy!