Steamed/ fried dumplings

So I try Chinese dumplings. These give "rustic" a real run for it's money.  They are so versatile to use , throw them in soup deep fry , steam or pan fry. Though Chinese have perfected this art but we are not too far from it too When I made them I remembered Modak. Here is my version of Dumplings. I start with veg. Options for non veg is mentioned below.

1. 1/2 pound firm tofu/ 1/3 cup Paneer
2. 1/4 cup coarsely grated carrots
3. 1/2 cup shredded Napa cabbage
4. 2 tablespoons finely chopped red pepper
5. ¼  cup finely chopped scallions
6. A tbsp of hot sauce from Chinese store. I buy the one in jars you can see pepper flakes in it.
7. 2 teaspoons finely minced fresh ginger
8. 1 tablespoon chopped cilantro leaves
9. 1 tablespoon soy sauce
10. 1 tablespoon hoisin sauce
11. 2 teaspoons sesame oil
12. 1 teaspoon kosher salt
13. 1/4 teaspoon freshly ground black pepper
14. Bowl of water, plus additional water for steamer
15. 35 to 40 small wonton wrappers
16. Non-stick vegetable spray, for the steamer
17. For non veg : choose 1/3 pound of minced pork, chicken and add a tbsp of garlic and ginger paste with the rest of ingredients.
18. The dipping sauce : 
19. 1/3 c. dark soy sauce
    3 slices ginger, minced
    2 tsp. Oriental sesame oil
    1/2 tsp. sugar
    1/3 c. rice vinegar
    3 cloves garlic, minced
    1 tsp. chili oil

Directions

Preheat the oven to 200 degrees F.

In a food processor add number 1-8. Run for less than ½ a minute, the mixture should look crumbled and not paste. Remove in a bowl and combine with numbers 9-13.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu /paneer mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

There are three  ways to make them either pan fry, steam or drop them in hot water.

Steam method: Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Hot water method:  Boil 10 to 12 cups of water. Once it reaches boiling point, drop dumpling. In few minutes they will float on top . Remove and drain.

Pan fry method:  In 3 tbsp of oil shallow fry dumplings on low heat, turn them frequently until light brown in color.