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1
Rehydrate the porcini mushrooms. To do so, boil the water and then pour over mushrooms. Allow to sit about 10 minutes. Drain off the liquid into a separate container and reserve. Once cool enough to handle, chop porcini mushrooms finely and set aside.
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2
In a small bowl, toss cabbage and carrots with 1/2 tsp kosher salt. Let sit for 15 minutes. Squeeze out moisture with hands over the sink, and return to bowl.
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3
In a large mixing bowl, toss drained cabbage and carrot, rehydrated porcini mushrooms, 1 tbsp peanut oil and remaining filling ingredients (minus wonton wrappers) to combine. Be gentle, so as not to smash the tofu.
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4
Place approximately 1 tsp of filling mixture into the center of each wonton wrapper, brush edges with water, and fold diagonally, pressing edges to form a seal.
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5
Heat remaining 1 tbsp peanut oil over high heat for 2-3 minutes in a large nonstick skillet. When shimmering and very hot, add 6-8 dumplings to the pan. Brown for 1-2 minutes on one side. Flip each dumpling then immediately add 2-3 tbsp of reserved mushroom liquid to the pan and cover loosely so steam can escape.
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6
After 1 minute of steaming, remove lid and allow to cook for 1-2 more minutes until browned on the 2nd side. Repeat cooking process in batches using remaining oil and mushroom liquid until finished.
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7
As dumplings are cooking, prepare sauce by whisking together ponzu ingredients until sugar is dissolved and mixture is blended. Serve with dumplings.
