Place julienned bok choy in a large bowl with ½ tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins. In a heated pan with 1tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside, and pan-fry tofu cubes until lightly brown. Place both ingredients in a big bowl.

Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season.

Place a dollop of mixture in the middle of your wrapper, moisten side with water, and pleat to seal. Repeat until you are done with your mixture and then pan fry them.😉

In a heated pan with oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili.