Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well.

Create a well in the center of the bowl and pour in the warm water.

Use a spatula or chopsticks to mix the flour and water.

Once the dough starts to come together, you can use your hands to mix the bits of dough. Knead together for several minutes. If the dough is a bit dry, add a splash of warm water.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for 15 minutes.

Knead the dough a few more times until it’s well incorporated and no longer stick to your hands. Return it to the bowl then cover with a towel. Let it rest for an additional 15 minutes.

Rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes. Using a food processor, quickly process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.

Heat a pan. Add in 1 ½ tbsp canola or other neutral oil. When the oil is hot, add in the garlic and onions. Saute for a few minutes until aromatic.

Saute the mashed tofu for 6-7 minutes until lightly brown and resembles minced ‘meat’. Add in the cabbage, carrots, and mushrooms.

Cook over medium high heat for 4-5 minutes until the carrots are tender. Season with 2 tsp salt, or to taste. Mix in the sesame oil. Cook for another 2-3 minutes over medium heat.

Transfer to a strainer to drain excess liquid from the vegetables. Return the cooked vegetables to a bowl. Mix in the 2 ½ tbsp cornstarch until well incorporated. Set aside to cool while you prepare the wrappers.

Flour your surface. Remove the dough from the bowl. Knead it 2-3 times then reshape it into a ball.

Punch your thumb into the center to create a hole. Slowly pinch and form the sides to create a larger hole before slowly pulling apart the sides.

Using a knife, slice the ring of dough into 14 to 15-gram pieces, making around 35 pieces.

Flour your surface. Get a piece of dough and then roll it into a ball. Lightly flatten it with your palm.

Sprinkle a little flour on top of the dough and lightly coat your rolling pin with some flour as well. Roll out the dough until you have a wrapper that’s around 3 to 3.5 inches.

Rub some corn starch on each wrapper before stacking them. This will prevent them from sticking to one another.

Get 1 piece of wrapper. Add in 1 to 1 ½ tbsp of the filling. Compress the filling.

Place it on your palm and then carefully fold the wrapper from the bottom to the top, while using your finger to push the filling in.

Carefully seal the wrapper with your fingers by pressing both ends together. From there, you can pleat the edges of the dumplings.

Heat non-stick pan with a lid. Add in 1 tbsp of oil. When hot, place 8-9 pieces of dumplings.

Leave to cook over medium heat for 7-8 minutes or until a nice golden brown crust has formed underneath. Flip the dumplings.

Using the lid as protection, carefully pour ¼ cup of water into the pan and then immediately cover to prevent it from splashing due to the heat.

Leave to cook in the steam or until the water has evaporated, around 5-6 minutes. Take out the dumplings and repeat this step for the remaining ones.

Garnish with some chopped green onions and sesame seeds. Enjoy while hot.