Soak the dried prawns in hot water for 30 minutes, then drain, rinse and mince. Soak the rice noodles in warm water 10 minutes. Drain, squeeze out excess water and mince.
Beat the eggs in a bowl with a pinch of salt until light and foamy.
Heat 1 tablespoon vegetable oil in a wok over medium heat. Add eggs and cook 2 minutes until set. Flip the omelette and cook 1 more minute. Remove, let cool and cut into small pieces.
In a bowl, combine minced prawns, minced rice noodles, chives, mushrooms, eggs, pepper, salt, 1 tablespoon vegetable oil and sesame oil. Stir well.
To make dumplings: wet the edge of a wonton skin and place a tablespoon of filling in the centre. Fold in half and pleat the edge with your fingers. Repeat to make 40 dumplings.
Heat vegetable oil in a large nonstick frypan. Add about half the dumplings and fry 2 minutes. Add 300ml boiling water, cover and cook 10 minutes until the bottoms of the dumplings are golden brown. Remove and serve with dipping sauce. Repeat with remaining dumplings.