Prepare the veggies: julienne the carrots, finely chop the pak choi and roughly cube the shiitake mushrooms.

Finely slice marinated tofu and sauté in a pan with a dash of vegetable oil until crispy (3-4 minutes). Remove the tofu from the pan and set aside.

In the same pan add some vegetable oil (or sesame oil, if you'd like some extra flavour), add grated garlic, ginger (both fresh or powdered), the coriander powder and some chili (optional).

Add the carrots and sauté for a couple of minutes.

Combine the chopped pak choi, cook for a couple of minutes, then add the chopped mushrooms.

Cook on high heat for 3-5 minutes, then add the previously cooked tofu.

Season with soy sauce and salt (if needed), then set aside and allow to cool completely.

Stuff the dumplings. Place around 1 tablespoon of the dumpling filling it in the center of the disc. Hold the dumpling with one hand and with the index of the other hand carefully wet the edges of half the dumpling, then start sealing the edges with the other hand. Repeat for all the dumplings.

Heat some vegetable oil in a pan on medium heat, then add the dumplings. Fry for 2-3 minutes or until the bottom of the dumplings is slightly coloured and crispy. Add around 100 ml of water, cover with a lid and steam for 10 minutes.

Transfer the dumplings to a serving dish, top with some finely sliced spring onions, fresh chili, coriander leaves and sesame seeds, and serve with a simple soy and sesame sauce.