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First stir, then knead the dough of flour, salt and water, set aside while making the filling.
Shred and squeeze out excess water from ¼ zucchini.
Shred 100g smoked tofu.
Mix the zucchini, tofu, 2 Tsp soy sauce, 1 Tsp hoisin sauce and 1 Tsp sriracha.
Divide the dough in 9 to 10 pieces, roll them out and add some filling, then fold to seal.
Place the dumplings on a plate and in a pan with some water, steam for 5 minutes.
For the sauce, mix 1 Tbsp Gochujang, 1 Tbsp peanut butter, 2 Tsp soy sauce, 2 Tap maple syrup, 2 Tsp vinegar and water to thin.
Serve the dumplings with the sauce.