Step 1

Add the firm tofu to a bowl and mash it with a fork.

Step 2

Add spring onions to the food processor and process until finely chopped.

Step 3

Add cabbage to the food processor and process until finely chopped.

Step 4

Add mushrooms to the food processor and process until finely chopped.

Step 5

In a frying pan or skillet on medium heat add sesame oil, crushed garlic, minced ginger and red pepper flakes and sauté for a minute until the spices are lightly toasted and fragrant.

Step 6

Add the tofu, chopped spring onion, cabbage, mushrooms, soy sauce, maple syrup, garlic powder and onion powder.

Step 7

Cook until the water has released from the vegetables and cooked off. About 10 minutes.

Step 8

When the filling seems dry, then it is done. Let it cool.

Step 9

Add all purpose flour to a mixing bowl.

Step 10

Mix freshly boiled water from a kettle with cold tap water to make 3/4 cup (180ml) of hot water. Use an instant read digital thermometer to get the water to 120°F (50°C). Add either more hot water or more cold water to get the right temperature.

Step 11

Pour the water over the flour.

Step 12

Use a fork to mix the flour and water together until the water is absorbed and little pieces of dough start to form.

Step 13

Then use your hands to keep mixing the dough and use your fingers to gather up all the flour and little bits from the bowl and form it into a ball.

Step 14

When you have a firm ball with no bits left behind, transfer the dough to a lightly floured surface and knead it for about 3 minutes, until the dough is fairly smooth and not sticky.

Step 15

Place the ball of dough into a bowl, cover with a lid or damp towel and leave to rest for 60 minutes.

Step 16

After 60 minutes cut the dough into four parts.

Step 17

Take one of the parts and roll it out on a lightly floured surface until you have a thin sheet. Lightly dust the dough with flour while rolling it out to prevent your rolling pin from sticking.

Step 18

Use a cookie cutter to cut out circles in your thin sheet of dough.

Step 19

Then roll out the leftover dough and cut out more circles.

Step 20

Repeat until you don't have enough dough to cut out another circle.

Step 21

Then gently roll out each of your circles until they are thin and round. They don't have to be perfect circles. If needed, use a light dusting of flour to prevent sticking.

Step 22

Place them onto a parchment lined baking sheet.

Step 23

Repeat the process with each of the other three pieces of dough, until all the dough is used and you have around 30 dumpling wrappers.

Step 24

Place 1 tablespoon of filling in the center of a dumpling wrapper.

Step 25

Then fold the wrapper in half, bringing one outer edge over the filling to meet the opposite outer edge.

Step 26

Run your fingers along where the edges meet, pinching the two edges together to seal the dumpling.

Step 27

Then gently pull the two opposite ends of the dumpling towards each other to meet and stick together. The dumpling will form into a circle shape, like a flower.

Step 28

Pinch the ends together to make them stick.

Step 29

Place the dumpling back onto the parchment lined tray.

Step 30

Repeat the process to stuff the other dumpling wrappers.

Step 31

In a frying pan or skillet on medium heat, add 1 tablespoon sesame oil, then use a paper towel to spread the oil and grease the whole pan.

Step 32

Add 8 dumplings to the pan (or as many as comfortably fit into your pan) and fry for 2-3 minutes to brown and crisp the bottom of the dumplings.

Step 33

Then add 1/2 cup water to the pan, so that the bottoms of the dumplings are in water.

Step 34

Place a lid on the pan and let them steam for 5-6 minutes, or until all the water has cooked off.

Step 35

Then remove the lid and fry for a minute more to crisp the bottoms of the dumplings.

Step 36

Repeat with the next batch.

Step 37

Add toasted sesame oil, maple syrup, soy sauce, rice vinegar and garlic powder to a measuring jug and whisk it into a dipping sauce.

Step 38

Serve your dumplings sprinkled with sesame seeds and chopped spring onions, with the dipping sauce on the side.