Salt & Drain Veggies: Sprinkle 2 pinch Salt (for veggies) over shredded 1 pieces Large Carrot, shredded and 1 pieces English Cucumber, shredded. Mix well and rest for 5–10 minutes

. Squeeze out all excess water firmly. Set aside.

Cook Tofu Filling: Heat 1 tablespoons Sesame Oil in a pan over medium heat. Add 2 pieces Garlic cloves, minced and 1 teaspoons Minced Fresh Ginger, stir until fragrant. Add 1 pieces Firm Tofu, drained & crumbled and cook until lightly golden. Toss in drained veggies and 1 pinch Salt (for tofu). Mix and remove from heat. Cool completely.

Make the Dough: Mix 3.6 ounces Wheat Starch, 0.7 ounces Tapioca Starch, and 0.3 teaspoons Red Cabbage Powder in a large bowl. Pour in 0.4 cups Hot Boiling Water while stirring with a wooden spoon. Mix until a rough dough forms.

Knead Until Smooth: Once cool enough to handle, knead dough for 2–3 minutes

until smooth and pliable. Dust with potato starch if sticky. Cover unused dough with plastic wrap.

Roll the Wrappers: Divide dough into small equal portions. Roll each piece thin into a round circle on a non-stick surface. Keep rolled wrappers covered with plastic wrap to stay moist.

Fill & Seal Dumplings: Place a spoonful of filling in the center of each wrapper. Dab edges with water. Fold into a half-moon shape and press edges firmly to seal completely. No gaps!

Steam for 8 Minutes: Line steamer with parchment paper. Arrange dumplings with space between each. Steam over medium heat for 8 minutes

until wrappers turn translucent and jewel-toned.

Serve Warm: Remove carefully from steamer. Serve immediately with soy sauce, rice vinegar, and chili oil dipping sauce on the side.