Finely chop the vegetables and mushrooms. Crumble the tofu, then season with a pinch of vegetarian bouillon and a little pepper. Heat a pan with a small amount of oil, sauté some chopped leek, then add the filling mixture and stir-fry until just cooked.

Divide the flour into two portions. Knead one portion with 1/3 cup cool water (about 100 ml), a pinch of salt, and a little oil until smooth and elastic. For the other portion, blend the green vegetables with water, strain to get about 1/3 cup (100 ml) green vegetable juice, then knead with the flour, a pinch of salt, and a little oil. Let both doughs rest for 15 minutes.

Roll the white dough into a long log. Roll out the green dough into a thin sheet, then wrap it around the white dough log. Roll to seal, then cut into small pieces. Flatten each piece, add filling, and seal to form dumplings in any shape you prefer.

Arrange the dumplings in a steamer and steam for 10 minutes until cooked through.