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Place the whole head of cabbage in the freezer overnight. The next day, let it thaw at room temperature for a few hours until soft. Gently peel off large, whole leaves and pat dry with a towel.
In a large bowl, mix grated tofu, shredded carrot, mushrooms, green onions, soy sauce, sesame oil, garlic, ginger, cornstarch, salt, and pepper. Stir well until everything is evenly combined. For a short cut, combined all of these ingredients in a food processor before chopping to create the filling.
Take a cabbage leaf and place a spoonful of filling in the center. Fold in the sides, then roll up like a burrito to seal. Repeat with the remaining leaves and filling.
Heat 1 tbsp oil in a non-stick pan over medium heat. Place dumplings seam-side down and cook for 2-3 minutes until golden brown. Add 2 tbsp water, cover, and steam for 3-4 minutes until cooked through.
Whisk together all dipping sauce ingredients in a small bowl. Serve warm with dipping sauce and extra green onions or sesame seeds on top.