Step 1

Add sesame oil to wok or large pan on medium heat.

Step 2

Add shredded carrots, and cabbage. Cook for 5 minutes stirring frequently so it doesn’t burn.

Step 3

Add tofu, green onion, garlic and soy sauce. Cook for an additional 1-2 minutes. Remove from heat and allow to come to room temperature.

Step 4

While the filling is cooling prepare the dipping sauce. In a small bowl whisk together the sugar, and hot water until the sugar dissolved. Then add the soy sauce, vinegar, red pepper flakes, garlic and sesame oil. Whisk until combined.

Step 5

Use your finger to wet the edge of the dumpling wrapper. Add a tablespoon of the filling to the center. Fold the wrapper in half pressing the edges together until creating a half moon shape. Continue with the rest of the dumplings until all filling has been used. You should be able to make 20-30 dumplings.

Step 6

Continue with the rest of the dumplings until all filling has been used. You should be able to make 20-30 dumplings.

Step 7

Heat skillet over medium heat. Add 2 tsp of sesame oil. Add the dumplings to the skillet. Don’t overcrowd the pan. Place in a single layer. Sauté until the bottoms are golden brown about 2-4 minutes.

Step 8

Add a ¼ cup of water to the skillet. Cover and allow to steam for an additional 2-4 minutes, or until the water has evaporated.

Step 9

Remove the lid. If needed provide a few more minutes to allow the bottom to crisp up again.

Step 10

Garnish with chopped green onion, and serve with dipping sauce.