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1
For the skins: combine the water and flour, then mix and knead until stretchy.
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2
Wrap in clingfilm and place in fridge for 30 mins.
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3
Roll into a long tube and cut into 1 inch pieces.
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4
Roll each piece so it looks like a circle.
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5
Dust with a little cornflour.
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6
For the filling: in a frying pan and with a little oil and butter, caramelize the onion before chopping the garlic and adding it to the pan.
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7
Grate the carrot in and crumble the tofu before adding that too.
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8
Julienne the mushroom and add that to the mix before cooking it out for 10-15 minutes until it becomes quite dry.
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9
Season with the soy and toasted sesame oil to taste.
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10
To assemble: take a skin in your left hand (if right handed!)
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11
and then dip your right index finger in a little water and use it to wet the top half of the skin.
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12
Place about 1/2 tbsp of the mix into the middle of the skin and then fold the skin over to form a half moon shape, crimping and sticking as you go.
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13
To seal: in a frying pan, heat some oil and then fry the bottom of each dumpling until golden.
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14
Add a ladle of hot water and quickly put on the lid to the frying pan.
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15
This will steam them and after 1 minute remove the lid and wait for any leftover water to evaporate so the pan is dry.
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16
Make sure you don't burn the dumpling underneath.
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17
To serve, make up a Chinese black vinegar dipping sauce to taste using soy sauce, mirin, rice vinegar, sesame oil, a chopped shallot, some chilli and some chives
