Make the filling - In a large mixing bowl, combine crumbled tofu, cooked and chopped glass noodles, green onions, garlic, cabbage, carrot, and soy sauce. Mix until everything is evenly incorporated.

Prepare the wrapper - Place one dumpling wrapper on your palm and lightly brush water around the edge. This softens the wrapper and makes folding easier.

Add the filling - Spoon about 1 tablespoon of filling into the center, leaving space around the edges.

Fold and seal - Bring the bottom half of the wrapper over the filling to meet the top half. Pinch one end to secure, then pleat from that end toward the center. Repeat on the other side until sealed. Press along the edge to check for gaps. (For a simpler fold, just press the edges together without pleating.)

Choose a cooking method:

• Pan-Fry (my favorite) - Heat 1–2 tablespoons of oil in a non-stick skillet over medium heat. Add dumplings in a single layer and cook until bottoms are golden (2–3 minutes). Add ¼ cup water, cover, and steam until water evaporates (about 5 minutes). Remove the lid and let bottoms crisp again for 1–2 minutes.

• Steam - Place dumplings in a parchment- or cabbage-lined steamer basket. Steam over boiling water for 8–10 minutes, until wrappers turn slightly translucent.

• Boil - Bring a pot of water to a boil. Add dumplings in batches and cook for 4–5 minutes, or until they float to the surface. Remove with a slotted spoon.

Serve - Mix dipping sauce ingredients in a small bowl. Serve dumplings hot with sauce on the side.