Vegetarian Asian-style dumplings

For the dough, mix 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 plastic wrap, and let it rest for 30 minutes.

For the filling, crumble the tofu into small pieces with your hands. Finely chop the onion and spring onion. Press the garlic. Peel and finely chop the ginger. Heat oil in a non-stick pan and sauté the prepared ingredients. Once they start to turn golden, add soy sauce. Mix and remove from heat. Stir finely chopped coriander into the cooled mixture.

Roll out the dough to a thickness of 1-2 mm. Lightly dust the dough with starch while rolling. Cut out circles with a diameter of 8 cm. Place the filling on each circle and seal it into the traditional dumpling shape.