Combine 150 g all-purpose flour and a pinch of salt in a mixing bowl.

Stir in 80 ml water until a shaggy dough forms.

Knead the dough for 5 minutes until smooth and elastic.

Cover the dough and rest it while preparing the filling, about 15 minutes.

Shred 1 carrot using a box grater.

Crumble 100 g firm tofu into a second mixing bowl.

Add the shredded carrot, 2 teaspoons soy sauce, 1 teaspoon hoisin sauce, and 1 teaspoon Chinese five-spice powder to the tofu.

Mix the filling thoroughly until evenly combined.

Divide the rested dough into 20 equal pieces.

Roll each dough piece into a thin round wrapper, about 8 cm wide.

Place about 1 teaspoon of filling in the center of each wrapper.

Fold each wrapper in half and pinch the edges firmly to seal the dumpling.

Heat a frying pan over medium-high heat until a few drops of water bead on its surface.

Reduce to medium heat and add 10 ml neutral cooking oil to the pan.

Arrange the dumplings flat-side down in the pan and fry until their bottoms are golden brown, about 3 to 4 minutes.

Pour 60 ml water for steaming into the pan and immediately cover it with the lid.

Steam the covered dumplings for 5 minutes until the wrappers are cooked through.

Serve the crispy dumplings warm with 60 ml dipping sauce.