Vegan Dumplings with Tofu and Shiitake

Method

1. In a medium bowl, whisk together the flour and 3/4 teaspoon salt. Place a damp towel under the bowl to keep it steady, then slowly pour the boiling water into the flour while stirring with chopsticks or a spatula until a shaggy dough forms.
2. When the dough is cool enough to handle, knead it on a lightly floured surface for 5 to 10 minutes until smooth and elastic. It should be firm and not sticky. If it sticks, add a little more flour. Place in an airtight container and rest at room temperature for 15 to 30 minutes, or refrigerate up to 1 day.
3. Meanwhile, prepare the filling: If using Napa cabbage, sprinkle with 1/4 teaspoon salt and let sit 10–15 minutes until wilted. Squeeze out the liquid. (Skip this step if using regular cabbage.)
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and garlic, season with the remaining salt and pepper, and cook, stirring, until browned in spots, 3–4 minutes. Transfer to a bowl with the cabbage. Wipe the skillet clean.
5. Crumble the tofu into small pieces. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the tofu and cook, stirring, until golden, 4–5 minutes.
6. In a small bowl, mix the scallions, soy sauce, 1 tablespoon water, sesame oil, sugar, and ginger. Pour over the tofu and cook 2–3 minutes until the sauce is absorbed. Add to the cabbage and mushrooms and stir to combine.
7. Divide the rested dough into 6 pieces. Keep the rest covered. Roll one piece into a cylinder about 1 inch thick, then cut into 6–8 slices. Roll each slice into a 3.5- to 4-inch circle, making the edges thinner than the center. Dust with flour and cover. Repeat with remaining dough.
8. Place 2–3 teaspoons of filling in the center of a wrapper. Moisten half the edge, fold over, and press to seal into a half-moon. Optionally, bring the pointed corners together to form a rosebud shape.
9. To steam: Prepare a steamer basket or bamboo steamer over a pot of boiling water (water should not touch the basket). Line with parchment paper. Arrange dumplings without touching. Cover and steam over medium-low heat (gentle simmer) for about 6 minutes, until wrappers are cooked through.
10. Serve warm. Refrigerate leftovers for several days or freeze for longer storage.