For the Dough
Add in the flour and salt into a mixing bowl. Mix.
Create a well in the center of the bowl and pour in the warm water.
Use a wooden spoon or spatula to mix the flour and water. Once the dough starts to come together, add in 1 tsp of oil.
Use your hands to mix the bits of dough. You can also use a stand mixer if you have one. Knead together for several minutes. If the dough is a bit dry, add a splash of water.
Keep kneading until you have a smooth ball of dough.
Shape the dough into a ball, then place it in a bowl.
Cover it with a damp towel and let it rest for 30 minutes.
Filling
Drain excess liquid from your tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Mash the tofu afterwards then set aside.
Heat a pan. Add in 2 tbsp sesame or other oil. When the oil is hot, add in the scallions, bell peppers, and carrots. Season with some salt, sesame seeds, and chinese 5 spice (optional). Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in a bit more sesame oil. Adjust seasoning based on desired taste.
In the same pan, add in the tofu. Mix in turmeric and black salt or other salt. Mix until well incorporated and tofu is yellow. Leave to cook for a few minutes until excess water from the tofu has evaporated. Turn off heat and then mix the tofu and carrot mix together.
Leave filling to cool while you prepare the wrappers.
Making the wrappers
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