After 10 minutes, the dough should be smooth and elastic. Cut the dough in half. Roll each half into long logs about 1 1/2 inches (4 cm) in diameter. Wrap in plastic wrap and let the dough rest for 30 minutes. Sprinkle a little cornstarch on a clean surface, cut the dough into about 12 pieces. Cover the pieces with a clean, damp towel to prevent them from drying out.

Place a piece of dough in your palm, roll it into a ball, and flatten it. Use a wooden rolling pin to roll the dough into a thin, round wrapper with even thickness. Use a cookie cutter about 3 inches (8 cm) in diameter to cut out circles and remove the excess dough.

Heat oil in a pan over high heat. Sauté the garlic and shallots until fragrant, then add the carrot, shiitake, and wood ear mushrooms and stir-fry. Next, add the napa cabbage and tofu and stir-fry together. Once the mixture is cooked, add a little salt and soy sauce, mix well, turn off the heat, and let cool.

Place the filling onto each wrapper and fold into a half-moon shape, similar to making empanadas. Moisten the edges of the wrapper with water to seal tightly so the dumplings don't break during steaming. Continue until all the dough and filling are used. (I kept making dumplings but couldn't get them to look perfect, haha.)

For the dipping sauce, mix 4 tablespoons water + 2 tablespoons vinegar + 3 tablespoons soy sauce + minced garlic + minced chili, and stir well.