How to make vegetarian dumplings from scratch

INGREDIENTS

FILLINGS

1. 150g Shiitake mushroom or brown button mushrooms.
2. 200g cabbage, finely chopped
3. 100g carrots, cut into small cubes  (about 2 carrots)
4. 4 cloves garlic, minced
5. 1 tsp ginger, minced
6. 1/2 leek (60g)
7. 50g spring onion finely chopped 
8. 1 Tbsp soya sauce
9. 1 Tbsp Shaoxing Rice Wine
10. 1 Tbsp butter
11. 1 Tbsp olive oil

DUMPLING SKIN 

1. 2 cups all-purpose flour
2. 1/2 teaspoon salt
3. 3/4 cup warm water (adjust as needed)
4. 1 cup potatoes or tapioca flour (dust the skin so it does not stick together)

DIPPING SAUCE

1. 3 Tbsp soya sauce
2. 3 Tbsp rice vinegar
3. 2 Tbsp sesame oil
4. 50g ginger thinly sliced
5. 1 Tbsp pure honey

GARNISH

1. 1 Tbsp sesame seeds
2. 2 Tbsp Julien spring onion
3. 1 Bunch of coriander

KITCHEN EQUIPMENT

1. Mixing bowls of various sizes
2. Measuring cups and spoons
3. Weighing machine
4. Skillet pan with a lid for steaming and frying the dumplings
5. Wooden spatula
6. Sharp knife
7. Chopping board
8. Medium to small rolling pin