Soak dried shiitake mushrooms in warm water for 20 minutes. Squeeze out excess water and dice finely. If using fresh bamboo shoots, blanch them until fully cooked and let cool before dicing.

Combine ground pork, diced bamboo shoots, diced mushrooms, garlic, soy sauce, white pepper, sesame oil, sugar, and rice wine in a large bowl. Stir in one direction until the mixture becomes sticky and well combined. Marinate for 15 minutes.

Dip one sheet of rice paper into cold or slightly warm water for 5–8 seconds only, then lay it flat on a damp cloth or silicone mat. It will continue to soften — you want it pliable but still slightly firm. If it gets too wet, it'll tear when you fold it.

Scoop about 25 g (roughly 1 tablespoon) of filling and shape it into a small oval. Place it in the center of a rice paper sheet. Fold the bottom edge up, fold in the left and right sides, then roll tightly upward. Place seam-side down. Repeat until all the filling is used.

Lightly oil the steamer tray. Arrange the wrapped Ba Wan seam-side down, leaving a little space between each one. Once the water is boiling, steam over medium-high heat for 15–18 minutes, until the wrappers turn completely transparent and the filling is cooked through.

Mix together the thick soy sauce, garlic chili sauce, chili sauce, sugar, and warm water. Stir until the sugar dissolves. Adjust to taste.

Brush a little oil over the finished Ba Wan for extra shine. Serve hot with the dipping sauce on the side.