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1
FIRST Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight such as a cast-iron skillet on top.
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2
Let stand for 30 minutes to press out the excess water, then, using a fork, mash the tofu until smooth in a large bowl.
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3
SECOND Shred the black mushroom caps by hand or mince them in a food processor fitted with a steel blade.
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4
Blot the water chestnuts dry with paper towels and chop finely by hand or in the food processor.
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5
THIRD Put the tofu, black mushrooms, water chestnuts, carrots, and Seasonings in a bowl.
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6
Stir vigorously with a spoon or your hands to mix well.
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7
Add the egg yolks and 2 tablespoons cornstarch, and stir until smooth and sticky.
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8
Sprinkle in another tablespoon of cornstarch if the filling is too loose.
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9
FOURTH Place 1/2 tablespoon of the filling in the center of each dumpling skin and moisten the edge with a finger dipped in water or a beaten egg.
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10
Fold over to form a half-moon shape.
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11
Press the edges together to enclose the filling and seal.
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12
Place the finished dumplings on a baking sheet that has been lightly dusted with cornstarch.
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13
FIFTH Bring 3 quarts water to a boil in a large pot and add a third of the dumplings.
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14
Once the water returns to a boil, cook for 3 to 4 minutes over medium-high heat.
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15
Remove from the water with a strainer and place the cooked dumplings on a serving platter.
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16
Cook the remaining dumplings in two more batches as directed.
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17
Serve with the Spicy Dipping Sauce.
