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1
For the dumplings: Heat the oil in a large nonstick skillet set over medium-low heat.
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2
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
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3
Add the ginger and garlic and cook, stirring, until softened, about 1 minute.
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4
Add the tofu, increase the heat to high, and cook, stirring constantly, until the tofu is dry and golden, about 5 minutes.
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5
Add the soy sauce and sesame oil and cook until the liquid evaporates.
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6
Turn off the heat.
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7
Stir in the scallions, cabbage, carrots, cilantro, salt and pepper.
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8
Place the filling in a strainer and cool to handle, 10 to 15 minutes.
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9
Squeeze out any excess moisture.
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10
Place the mixture in a large bowl, add the egg and mix thoroughly.
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11
Fill a small bowl with cold water.
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12
Place a dumpling wrapper in your hand, then spoon 1 tablespoon of the filling into the wrapper.
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13
Use your finger to rub water along the edge of the wrapper and fold in half to enclose the filling, pressing the edges to seal tightly.
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14
Repeat for the remaining wrappers and filling.
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15
Line a bamboo steamer with cabbage leaves.
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16
Arrange the dumplings in a single layer so they are not touching, cover the steamer with a tight-fitting lid and cook over a water bath until the filling is firm and the wrapper is translucent and slightly gummy to the touch, 15 to 20 minutes.
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17
Depending on the size of the steamer, you may need to do this in two batches.
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18
For the sauce: Combine some soy sauce with sliced scallions.
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19
Serve the dumplings immediately with the dipping sauce.
