Crispy Bottom Vegan Potstickers

1. To make the dumpling wrapper, place flour in a bowl and make a well in the middle. 2. Slowly pour in the hot water. Using a spatula or a pair of chopsticks, stir to mix the flour until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time). 3. Transfer flour onto a cleaned surface and knead into a rough dough. 4. Cover with a damp towel and let it rest for about 5 mins. 5. Then, knead the dough until a smooth top forms, about 10-12mins. Leave the dough to rest for about 30mins. 6. Bring a pot of water to boil and season with ½ teaspoon of salt and a drizzle of oil. 7. Blanch spinach and cabbage for 45secs. Remove and quickly rinse them with cold water. Squeeze out all the liquid and give it a rough chop. 8. Mash pressed tofu and place it into a cheesecloth bag. Wring out as much liquid as possible. 9. Place chopped spinach, cabbage and tofu in a mixing bowl along with chopped scallions, carrots and season with toasted sesame oil, salt, and white pepper. 10. Divide mixture into 24 equal portions and form them into balls. 11. When the dough is ready, dust surface with flour. 12. Roll the dough it into a log and divide them into 20-24 rounds. 13. Take one dough and flatten it with your palm. Using a roller, roll dough into a disk-like wrapper. 14. Place a filing ball in the middle and pleat to seal. 15. Preheat a non-stick pan with 3 teaspoons oil (adjust based on the size of the pan) 16. Place the dumplings in, slightly apart in one layer. Cook over medium heat until the bottom turns golden brown 17. Slowly, add in 1 cup [250g] of hot water and cover the pan with a lid (preferably glass lid). Be sure the water covers at least ⅓ of the dumpling's height. 18. Then, turn heat to low-medium and cook dumplings until all water has been absorbed, about 8-10 mins. 19. Serve as-is with no sauce OR 20. Serve with chili oil in soy sauce OR 21. Serve with sliced ginger in Chenkiang (black) vinegar