Step 1
In a large bowl, crumble the tofu and add carrots, green onions, egg, soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper.

Step 2
Mix well until fully combined and slightly sticky. Lightly oil a non-stick pan then scoop the tofu filling directly into the pan. Place wonton wrappers over each filling portion and lightly press down so the wrapper sticks to the tofu mixture.

Step 3
Add 60ml water around the pan and drizzle in a little oil. Cover with a lid and let the dumplings steam-fry for 6–8 minutes until the filling is cooked and the wrappers become soft.

Step 4
Remove the lid and continue cooking for another 2–3 minutes until the bottoms turn crispy and golden. Garnish with soy sauce, chilli, spring onion and sesame seeds. Enjoy!