In a large non-stick skillet over medium-high heat, brown the mushrooms in the oil. Add the ginger and shallot. Cook for 2 minutes.
In a food processor, finely chop the mushroom mixture, tofu, hoisin, soy sauce and curry powder. Do not purée.
On a work surface, lay out a few dumpling wrappers. Place 1 tbsp of the filling in the centre of each wrapper leaving a ¼-inch (5 mm) border all the way around. Moisten the border with water and fold the wrapper over to form a half-moon. Press the dough around the filling to seal. Repeat with the remaining wrappers and filling.
In a large, lightly oiled non-stick skillet, place half the dumplings at a time. Fill the skillet with enough water to just cover the bottoms of the dumplings. Cover the skillet and bring to a boil. Cook for 5 minutes. Remove the lid and cook another 5 minutes, turning the dumplings over a few times, until the water has completely evaporated and the dumplings are lightly golden on both sides.
Meanwhile, in a small pot, combine all of the ingredients. Bring to a boil over medium heat. Simmer for 1 minute or until the sauce is thick and syrupy. Remove from the heat and let sit for 5 minutes. Strain through a sieve.
Serve the dumplings on plates garnished with the peanuts and accompanied by the sauce. If desired, serve with a vegetable, such as broccoli or cucumbers, and meat, such as grilled pork or glazed duck.
Look for Chinese-style pot sticker dumpling wrappers. They are round and thicker than wonton or gyoza wrappers. Available in most Asian grocery stores.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.