Here is an approximate recipe from by friend Mika.
Eggplant (largest quantity)
Dried Shitake mushrooms
Dried black fungus (don't worry about it if you can't find it)
Mung bean noodles
Tofu (I usually use firm for all me recipes)
Soy sauce (a little bit to taste)
Sesame oil (a tiny bit)
Dice up eggplant and cook in skillet/wok until soft. Meanwhile soak dried mushrooms and fungus, and also mung bean noodles (or rice noodles)for a few minutes. Dice everything, add and stir together. Put a little into wrappers, whatever kind you can find- spring roll wrappers or eggroll wrappers. you should be able to find square or circle wraps near the tofu. Pleat the edges after you wet the edges with water and press together. Put into a lightly greased skilled. Brown a little and then add a little water to the pan, cover with a lid and steam for a couple minutes. Dip in soy sauce mixed with white vinegar.