1 piece of fried tofu , crumbled (about 150 gr or 200 gr )
1 cup of shiitake mushroom ,chopped
1 cup of Napa cabbage ,chopped
1 garlic clove crushed
1 tsp of fresh ginger ,grated
1 tsp of Himalayan salt
1/4 cup of finely chopped garlic chives ( or scallions)
Combine tofu , garlic , ginger , chives , salt and pepper in a medium bowl , place one spoon of the mixture in the center of the wrap , wet the wrapper edges with water , fold over and pinch the ages to seal together .
Heat with vegetable oil a non-stick frying pan over medium heat . Add the dumplings flat side down and cook for 2-3 minutes .
Pour over 1 table spoon of water , cover with a lid and cook for another 1-2 minuets until water has evaporated.
FOR THE SAUCE
Combine soy sauce and Mirin (Japanese rice wine)
And few drops of Chinese chili oil .
Serve the dumplings with the sauce , add chopped coriander , chili flakes and chili oil .