Step 1
In a bowl, add crumbled tofu and chopped mushrooms, then mix with spring onions, garlic, soy sauce, sesame oil, chilli oil, white pepper, stock powder, cornstarch, and sugar (if using).

Step 2
Let it sit for 10–15 minutes. Lightly oil a heatproof dish, layer dumpling wrappers (slightly overlapping) followed by a thin layer of tofu, repeating for 3–4 layers and finishing with tofu on top, then gently press to compact.

Step 3
Steam over medium heat for 20–25 minutes until the wrappers are soft and slightly translucent and the tofu firms up, then garnish with chilli oil, sesame seeds, and spring onions, and let it rest for 5 minutes before slicing. Enjoy!