How to make it

1. Toast white sesame on a medium high heat pan. Shake well to avoid burning. Toast until fragrant. Set aside
2. Cut the shiitake mushrooms and carrots into cubes.Chop the spinach coarsely.
3. Bring a pot of water to boil. Add salt and shiitake mushrooms. Boil for 3 minutes. Strain the excessive water. Set aside. Add salt to the spinach leaves and let it sit for 5 minutes. Remove excess water and set aside.
4. Dry the surface of the hard tofu and crush it. To make the dumpling filling, mix the tofu with white sesame, shiitake mushrooms, carrot, sweetcorn, spinach, potato starch, sugar and sesame oil. Spread the filling evenly on wrappers and make 14 dumplings.
5. Bring a pot of water to boil. Add a pinch of salt and a bit of sesame oil. Add dumplings and cook over medium heat for 5 minutes. Remove from water and serve immediately.