1. Start by roughly chopping the cabbage and putting into a food processor. Process until finely chopped. Using your hands or a nut-milk bag, squeeze as much water out of the cabbage as possible and discard liquid.
   Transfer cabbage into a mixing bowl.
2. Process the carrot and tofu in your food-processor until finely chopped. If you want more texture in your dumplings, you can grate the carrot by hand. Fold carrot and tofu in with the cabbage.
3. Heat 1 tbsp oil on low/medium heat. Add spring onions and stir, frying until shiny (about 30 seconds-1 min). Add the cabbage, carrot and tofu mix, Kikkoman Soy Sauce and white pepper. Stir for 3-5 minutes until the mixture wilts slightly then stir in the sesame oil. Remove from heat, transfer
   mixture into a large plate and allow to cool the mixture to cool completely before wrapping!
4. To wrap, hold the wrapper flat on one hand. Keep a little bowl of water near by and use your finger to rub the edges of the wrapper with water. Place 2-3 tsp mixture in the centre of your wrap. Fold the dough in hald to create a half moon shape and press edges together to seal tightly.
5. To cook, heat a little vegetable oil in a large non-stick fry pan over medium heat. Add dumplings in a single layer. Cook until bottoms begin to brown, about 30 seconds-1min. Add 3/4cup water, cover and cook for 4 minutes; uncover and cook until the liquid has evaporated completely and
   the bottoms are crisp and golden brown, about 2 more minutes.
6. Drizzle with chilli oil and spring onions and serve.

Recipe by @itslizmiu