Blitz the onion, garlic, and cabbage together in a food processor until inept chopped. Heat 2 tablespoons neutral oil over medium-high heat in a large nonstick skillet and add the cabbage mixture and a large pinch of salt. Cook, stirring now and then, until the vegetables have softened and are just beginning to brown, 5-6 minutes. Stir in the tofu, peas, and quinoa and cook until the peas are totally soft, 2-3 minutes. Turn off the heat and add the soy sauce and sesame oil. Using the potato masher, crush the mixture so it jut begins to hold together. Let the mixture cool to room temperature.

Lay a few if your dumpling wrappers on a flat, dry surface and put 1 tablespoon if filling mixture in the middle of each wrapper. Dip your index finger in a little bowl if water and use it to paint the edges of each dumpling. Bring each edge together to form a sort-of little pyramid, being sure to press all the edges to form a tight seal.

To cook, use a bamboo steamer set over simmering water to