Prepare toppings to be stuffed into the holes on four sides of the dumplings. I prepared ½ cup of frozen corn kernels, ½ cup of frozen diced carrots, ½ cup of chopped baby bella mushrooms, and ½ cup of blanched and chopped baby spinach.
Unmold the agar agar soup jelly you've prepared in previous step to a large cutting board, casually chop it into small fingernail-size pieces.
Take a dumpling wrapper and place it on one hand, using your other hand to dip a finger into a small bowl of cold water, and run it along the edge of the dumpling wrapper.
Spoon about ½ tbsp of chopped agar agar soup jelly and ½ tbsp of tofu egg filling to the center of the wrapper. Carefully fold the dumpling wrap into half, pinch it together in the center. Then do the same on the other ends of the cross and pinch it together in the center. In this way you will get a dumpling with 4 pockets.
Fill each pocket with the prepared toppings. Repeat this process until all the filling has been used.
Fill a large pot with about an inch of water and place a steaming rack inside. The water should be below the level of the rack. Place the soup dumplings on a plate brushed with a thin layer of cooking oil (to prevent from sticky.) Place the plate on the steaming rack. Cover the pot with a lid. Set a 15 minutes timer, turn on the stove to medium high. Once the water in the pot is boiling, reduce the heat to medium low. When the timer goes off, turn off the heat and open the lid.
Serve the vegetable dumplings hot with your favorite dipping sauce. For example, you can mix 2 tbsps of rice vinegar, 1 tbsp of soy sauce, ¼ tsp of sesame oil or chili oil, and ¼ tsp of sugar.