Finely dice shiitake mushrooms, carrot and onion.

Pat dry tofu using a clean tea towel. Using your hands, break up the tofu into crumbs into a large mixing bowl until the texture resembles cooked ground meat. Set aside.

Heat up 1 tsp olive oil in a large nonstick skillet over medium heat. Add diced mushrooms, carrot and onion and stir-fry until fragrant, about 1-2 minutes.

Add 1 tbsp soy sauce and stir-fry for another 1 minute or until all the moisture has evaporated. Remove from heat and add to the large mixing bowl with the tofu.

Add oyster sauce, sesame oil, garlic powder, mushroom powder and white pepper. Mix until combined. Taste the filling and adjust seasoning if necessary.

Fill a large, shallow bowl with water. Wet a sheet of rice paper by dipping it in the water for a few seconds then place it on a clean, flat surface (eg. a large chopping board). Place 2-3 tbsp of filling in the center of the rice paper. Fold inwards from all four sides to form a little square parcel. Use 2 sheets of rice paper per dumpling to ensure it doesn’t break during frying.

Repeat until all the filling is used up.

Heat up 1/2 tsp olive oil in a large nonstick skillet over medium-low heat. Cook the dumplings for 2 minutes on each side or until golden brown. Do not overcrowd the pan and cook in batches. Add more oil if necessary.

While the dumplings are cooking, make your dipping sauce by chopping the chili and mixing it with soy sauce and Chinkiang vinegar.

Serve dumplings immediately with dipping sauce. Enjoy!