Thank you @woon.heng for teaching me this delicious recipe!
* 240 gram all-purpose (plain) flour
* 125 ml ( ½ cup) hot water
* 14 oz (397g) firm tofu drained and pressed
* ¾ cups (75g) shredded cabbage
* 1 small carrot finely chopped
* 2 teaspoons toasted sesame oil
* 1 teaspoon salt
* A few shakes of white pepper
* A couple handfuls of chopped spring onion and grated fresh ginger
* To make the dumpling wrapper, place flour in a bowl and make a well in the middle.
* Slowly pour in the hot water. Using a spatula or a pair of chopsticks, stir to mix the flour until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).
* Transfer flour onto a cleaned surface and knead into a rough dough.
* Cover with a damp towel and let it rest for about 5 mins.
* Then, knead the dough until a smooth top forms, about 10-12mins; rest for about 30mins.
* Bring a pot of water to boil and season with ½ teaspoon of salt and a drizzle of oil.
* Blanch cabbage for 45secs. Remove and quickly rinse them with cold water. Squeeze out all the liquid and give it a rough chop.
* Mash pressed tofu and place it into a cheesecloth bag. Wring out as much liquid as possible.
* Place chopped cabbage and tofu in a mixing bowl along with chopped scallions, carrots and season with toasted sesame oil, salt, and white pepper, and ginger.
* Divide mixture into 24 equal portions and form them into balls.
* When the dough is ready, dust surface with flour.
* Roll the dough it into a log and divide them into 20-24 rounds.
* Take one dough and flatten it with your palm. Using a roller, roll dough into a disk-like wrapper.
* Place a filing ball in the middle and pleat to seal.
To cook the dumplings [potsticker style]
* Preheat a non-stick pan with 3 teaspoons oil (adjust based on the size of the pan)
* Place the dumplings in, slightly apart in one layer. Cook over medium heat until the bottom turns golden brown.