1: Prepare the cabbage by salting it for 10 minutes, then squeeze to remove excess water.
2: Dice the mushrooms and ribbon the carrots using a vegetable peeler.
3: Chop the scallions, including both white and green parts.
4: Prepare the tofu by discarding the liquid and crumbling it.
5: In a bowl, combine the cabbage, mushrooms, carrots, scallions, peanuts, garlic paste, ginger paste, tofu, soy sauce, sesame oil, and stock powder. Add sriracha, black pepper, and salt to taste.
6: Rehydrate the rice paper sheets just prior to wrapping.
7: Fill the rice paper with the tofu mixture and any additional ingredients you wish to include.
8: Wrap the dumplings tightly, ensuring to double wrap them to prevent bursting.
9: Shallow fry the wrapped dumplings in a bit of oil until golden brown. Optionally, try using an air fryer for a healthier cooking method.
