Makes 14 dumplings Combination of http://www.madelinelu.com/new-blog/2017/1/20/homemade-vegan-dumplings https://www.carrotsandflowers.com/best-damn-vegan-dumplings-recipe/
1 1/2 cups (220 g) all-purpose flour
1/2 cup (115 ml) hot water
pinch of salt
1 block tofu crumbled
1 medium-sized Chinese cabbage, chopped into small pieces
1 1/2 cup shiitake mushrooms, chopped into small pieces
1 tsp freshly grated ginger
4 cloves freshly grated garlic
1 spring onion, finely chopped
1/4 of a medium-sized purple onion, finely chopped
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp miso paste
To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. Bye then, the dough should be springy and soft.
While the dough is resting, prepare the filling. In a large skillet, heat the sesame oil on medium high. Add onions, garlic for a minute. Add tofu, shitake mushrooms, miso and ginger. Stir to combine. Then add Chinese cabbage. Cook for 8-10 minutes until the water from the tofu and veggies is cooked off.
On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.