Chop the bamboo shoots coarsely. Boil them in water for 3 minutes, drain, and let cool. Wrap the firm tofu in a kitchen paper towel and press to remove excess water.

In a bowl, mix ground pork, bamboo shoots, tofu, and the ☆ seasonings. Mash the tofu while mixing.

Heat sesame oil in a rectangular pan, coating the sides. Arrange half of the dumpling wrappers to cover the bottom.

Spread the meat mixture evenly over the wrappers. Cover with the remaining wrappers, folding the edges inward. Cover with aluminum foil and cook on low heat for 10 minutes until golden brown.

Flip the dumpling block onto a plate, then return it to the pan to cook the other side for 3 minutes. Add water around the edges, cover, and steam for 2 minutes. Remove from the pan.

Wash the pan and add the ★ seasonings. Stir over low heat until thickened, about 2 minutes. Add the beaten egg and cook until semi-set. Turn off the heat and mix in vinegar and chili oil.