• In a large bowl, combine the all-purpose flour and warm water.
• Mix until a dough forms, then knead it for about 5 minutes until smooth.
• Cover the dough with a damp cloth and let it rest for 30 minutes.
• In a pan, heat a teaspoon of sesame oil over medium heat.
• Add minced garlic and grated ginger, sautéing until fragrant.
• Add chopped mushrooms and cook until they release their moisture and turn golden.
• Incorporate the minced tofu, chopped scallions, soy sauce, rice vinegar, and a pinch of salt and pepper.
• Stir-fry for a few minutes until the mixture is well combined and flavorful.
• Remove from heat and let the filling cool down.
• Roll out the rested dough into a thin sheet and use a round cookie cutter to cut out circles.
• Place a small spoonful of the filling into the center of each dough circle.
• Carefully fold the circle in half, creating a half-moon shape.
• Pinch the edges together to seal the dumpling, creating pleats if desired.

Making The Broth

• In a separate pot, combine the vegetable broth, soy sauce, sesame oil, and cornstarch.
• Bring the mixture to a gentle simmer, allowing the flavors to meld.
• Line a steamer basket with parchment paper or lettuce leaves to prevent sticking.
• Place the dumplings in the steamer, ensuring they don't touch each other.
• Put 1/4 cup of water into the pan that you'll be using to put your steamer basket into.
• Steam the dumplings for about 10-12 minutes, until the dough becomes translucent.
• Take them gently out (slowly to prevent sticking!) and top with chopped scallions or green onion.