Asian-style vegetarian dumplings

For the dough, mix the all-purpose flour with cornstarch and salt. Carefully pour in 120-130 ml of hot water and mix. Knead the dough thoroughly, wrap it in cling film, and let it rest for 30 minutes.

For the filling, crumble the tofu into small pieces with your hands. Finely chop the red onion and spring onions. Crush the garlic, peel and finely chop the ginger. Heat oil in a non-stick pan and sauté the prepared ingredients. When they start to turn golden brown, add 1 tablespoon of soy sauce. Mix well, then remove from heat. Fold the chopped fresh coriander into the cooled mixture.

Roll out the dough to a thickness of 1-2 mm. Lightly dust with starch while rolling to prevent sticking. Cut out 8 cm diameter circles. Place some filling in the center of each circle, then seal them into the traditional dumpling shape.