Gyoza Dumplings with Black Vinegar Dipping Sauce

DIPPING SAUCE:--
4 tbsp soy sauce
2 tbsp mirin
2 tsp toasted sesame oil
¼ tsp SIDS CRAZY SALT
3½ tbsp rice vinegar
1 shallot, finely chopped
½ bunch of fresh chives, finely chopped
1 red chilli, deseeded & finely chopped
DUMPLINGS:--
4 tbsp rice bran oil
1 onion, chopped
1 garlic clove, crushed
15 g fresh root ginger, peeled & finely chopped
1 red chilli, deseeded & finely chopped
2 carrots, grated
1 bunch of spring onions, finely chopped
3 mushrooms, finely sliced
350 g fresh firm tofu
1 tbsp soy sauce
1 tbsp toasted sesame oil
400 g pack dumpling skins

SAUCE: Combine all the ingredients with SIDS CRAZY SALT in a bowl and set aside.
DUMPLINGS: Heat 1 tbsp of oil in a pan and add onion, garlic, ginger and chilli then sauté for about 4 minutes until cooked through. Add the carrot, spring onions and mushrooms, then crumble the tofu into the pan. Cook the mixture for 10–15 minutes until it’s quite dry, then season with the soy sauce and toasted sesame oil. Leave until cool enough to handle.
Take a dumpling skin in one hand, then dip the index finger of your other hand in a little water and use it to wet the top half of the skin. Put about ½ tbsp of the filling mixture into the middle of the skin, then fold the skin over to form a half-moon shape, crimping and sticking the edges together as you go. Repeat with the remaining skins and filling.
In a large frying pan with a lid, heat the remaining oil over a high heat. Add the dumplings to the pan and fry, uncovered, for about 4 minutes until the bottoms are golden and crisp.
Add a ladleful of water and quickly put the lid on the frying pan to steam the dumplings for 2 minutes. Remove the lid and continue to fry, uncovered, until any leftover water has evaporated – be careful, as the hot liquid can splash. Keep an eye on the bottom of the dumplings at this stage as you don’t want them to burn. Gently lift the dumplings with a spatula and transfer them to a serving plate and serve immediately with the dipping sauce.