Step 1: Prepare the Dough

• In a large mixing bowl, combine the flour and salt. Gradually add the warm water while stirring to form a shaggy dough.
• Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Prepare the Filling

• In a large bowl, combine the chopped cabbage, grated carrots, mushrooms, spring onions, and tofu (if using).
• Add the minced garlic, ginger, soy sauce, and sesame oil to the vegetable mixture. Mix well to combine. Season with salt and pepper to taste.

Step 3: Assemble the Dumplings

• After the dough has rested, divide it into small portions and roll each portion into a ball. Flatten each ball into a small disc and roll it out into a thin circle, about 3 inches in diameter.
• Place a spoonful of the vegetable filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the dumpling, making pleats if desired.

Step 4: Cook the Dumplings

• Steaming: Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for about 10-12 minutes until the dumplings are tender and translucent.
• Boiling: Bring a pot of water to a boil. Gently drop the dumplings into the boiling water and cook for 5-7 minutes, or until they float to the surface.
• Pan-frying: Heat a tablespoon of oil in a non-stick skillet over medium heat. Place the dumplings in the skillet and cook until the bottoms are golden brown, about 2-3 minutes. Add a few tablespoons of water to the skillet, cover, and let the dumplings steam for another 5-7 minutes.