Crumble 12 oz firm tofu with your fingers or a fork.
Trim the roots and any dried leaves off 1 medium spring onion, then finely chop the entire onion.
Mince 1 clove of garlic. Peel and mince fresh ginger to make 1 T.
Combine all of the above ingredients together, then toss with 3 T. soy sauce and 1 t. sesame oil. Season with black or white pepper.
Allow the tofu to marinate for at least 20 minutes.
Shred or finely slice cabbage to make 3/4 C. Shred carrots to make 1/4 C. Remove the leaves from cilantro stems to make 1 T. and chop. Mix the vegetables with the tofu.
Fill the dumpling skins with a small amount of filling (less than a tablespoon). Fold the skin to close them, then wet your fingers and press the edges together.
To cook, heat 2 T. oil in a non-stick skillet. Arrange the dumplings in a single layer and fry on medium-high heat until they are nicely browned on the bottom. Add 1/4 C. water for every 12 dumplings, then cover and simmer for 3 minutes. Remove the cover and raise the heat, and cook until the water evaporates and the dumplings are browned and crisp.
Dipping Sauce: In a small bowl, combine 1/4 C. rice vinegar, 1/4 C. soy sauce, and 1 T. minced spring onion leaves. Add siracha, hot chile oil or other spicy sauce to taste if you like.