Prepare the filling: press your tofu and then mash/break apart with your hands. Heat a large pan or wok. Add the oil. Once hot, add in the tofu. Leave to cook for 8-10 minutes until excess water evaporates from the tofu and starts to resemble like minced meat. Season the tofu with salt, to taste, and 1 tsp of dark soy sauce, to colour (optional).

Move the tofu to the side of the pan. Add a bit more oil. Sauté the garlic and then add in the vegetables and mushrooms. Cook over medium high heat and allow for excess water to evaporate. Mix well with the tofu. Season the mixture with vegetarian oyster sauce or soy sauce, Chinese 5 spice, and the remaining dark soy sauce. Add a pinch of pepper.Mix well. Add the cornstarch and mix well. The starch will help bind the mixture and absorb any excess moisture. Leave the filling to cool and set aside. You can also prepare the filling beforehand and refrigerate it until ready to use.

You can watch the video to see a complete step-by-step on pleating the dumplings!

Prepare a plate/plate or tray for the dumplings and brush with with a thin layer of oil. This will help prevent the dumplings from sticking.

Prepare a tray or deep plate with room temperature water. Dip a piece of rice paper into the plate of water. Make sure that each side is coated in some water, but do not leave the rice paper to soak in the water. Simply dip it and brush the water across the whole surface area of the rice paper.

Place the rice paper on your flat chopping or cutting board. Dip another piece of rice paper and place it on top of the first one. If doing 3 layers, repeat again.See notes for more tips!

Cut or cut the rice paper into 4 parts/quarters. I used a pair of scissors.

Fold each pointed edge of a quarter (3 pointed quarters in total for each) towards the centre to make small triangles. Carefully peel a quarter of the rice paper from the board.I do this to be able to make a more rounded wrapper.

Place 1-1.5 tbsp of the filling on the centre of the wrapper. Make sure not to add too much since it can be difficult to seal. You can opt to simply fold the wrapper in half or make pleats. Seal tight by pinching with your fingers. You don’t need any water to seal the wrappers.After wrapping, place the dumplings on the tray/plate brushed with some oil. You can cover your dumplings to prevent these from drying.

Repeat this for the rest.

Place the dumplings on a bamboo basket lined with some parchment paper. Make sure to space these at least 1-inch (2.5cm) apart from each other so they don't sticky together.Leave the dumplings to steam for 10-12 minutes or until the wrappers have slightly thickened and are bouncy to the touch. These are best enjoyed hot with your dipping sauce of choice.