Wash and dry all produce
Roughly chop carrots, mushrooms, and tofu. Remove stems and tear kale leaves into a few pieces.
Grate each ingredient in a food processor (separately), pulsing until they are chopped into small pieces. Note: you can do this by hand, but it takes much longer.
Heat a large skillet over medium heat with 1 tbsp sesame oil. Add all vegetables and cook 5-7 minutes, stirring occasionally.
Toward the end of the cooking time, add the rest of the filling ingredients (including the rest of the sesame oil). Continue sauteing until fragrant (with slightly tender vegetables). Remove from heat.
Scoop about a tablespoon of the filling into each dumpling wrapper. Fold the wrapper in half and pinch around the edges. Note: you may want to cook the dumplings in a couple of batches, preparing the rest while the first batch cooks.
Heat a skillet (or a large, shallow saucepan) over medium heat with a drizzle of oil.
Pan sear dumplings for 2 minutes. Add 1/2 cup water and cover with a lid. Cook 3-5 minutes.
Remove lid and cook for 1-2 more minutes. Remove dumplings from the heat.
Mix ingredients and serve.
Serving Size 1 dumpling