You can use a food processor to prepare the filling faster. I processed the carrots, onion, cabbage, mushrooms, and bell pepper.

You can opt to process these separately or mix everything together. This makes it easier to compress the filling when folding the dumplings.

In a large non-stick pan or skillet over medium heat, heat the neutral oil.

Once hot, add the onion and green onion. Sauté for 1-2 minutes until tender and aromatic.

Add the rest of the minced vegetables. Sauté for 3-4 minutes and allow the vegetables to cook and for any excess water to evaporate.

Crumble the tofu and add into the vegetables.

Season with veg oyster sauce and dark soy sauce. Mix well.

Leave the tofu to cook for 4-5 minutes on medium heat. Allow the excess water from the tofu to evaporate. The tofu will start to resemble minced ‘meat’.

Taste the filling and feel free to season with more veg oyster sauce, to taste, if desired. Finish with sesame oil

Transfer the filling to a bowl. Mix the corn starch into the filling. The starch acts as a binder. To test out the filling, scoop a spoonful and shape with your hands. It should hold up.

Allow the filling to cook before shaping the dumplings.

Mix the sauce in a small bowl. Feel free to season this to your desired taste.

Prepare a large bowl of room temperature water - enough to dip the rice paper sheet in. Prepare a plate or any flat surface and lightly brush it with oil to prevent the dumplings from sticking.

Quickly dip the rice paper into the water - no need to soak, just dip fast enough for the whole sheet to be covered in water. Remove from the bowl and then allow any excess water to drip off.

Scoop 1 heaping tbsp of filling and place it a little below the center of the rice paper.

Compress the filling and fold the bottom of the rice paper towards the center while pressing down on the filling. Fold the left and right sides towards the center. Fold the dumpling towards the top then seal tight.

Place the finished dumpling on the oiled plate/surface.

Repeat this for the rest until you have 15 dumplings.

Heat a large non-stick pan or skillet over medium heat. Once hot, place the dumplings thick skin-side down first. (The side that’s a more solid white - with a thicker wrapper).

Leave to cook for 3-4 minutes or until bubbles start to appear and the base is crispy. Flip the dumplings and repeat to cook until crispy (the side with the thinner wrapper will take a shorter time to crisp up).

You may need to do this in 2-3 batches depending on the size of your pan.

These dumplings are best eaten freshly cooked so you can enjoy the crisp exterior and chewier inside from the rice paper. Enjoy with the hoisin-based sauce or any dipping sauce of your choice.

Can I air-fry these? I recommend to pan-fry these so you can achieve a crispier exterior.

Place the leftovers in an air-tight container for up to 1 week.

Pan-fry or air-fry until warm and lightly crisp on the outside.