Prepare the Rice Filling first. Cook the rice according to package directions. Crumble the tofu in a bowl. Heat a large pan over medium heat. Add in the olive oil and minced garlic. Allow the garlic to cook until fragrant. Add in the crumbled tofu, carrots, and frozen corn. Allow it to cook for about 3 minutes, stirring frequently. Add in the cooked rice and kale. Stir to combine and allow to cook for another minute. Add in the tamari, sugar, white pepper and sesame oil. Allow to cook for 1-2 minutes. Remove from heat and transfer to a bowl. All the filling to cool completely.

Prepare the dipping sauce. Add all the ingredients of the dipping sauce to a small saucepan over medium low heat. Bring to a boil and turn off the heat. Remove from the stove and transfer to a bowl. Allow it to cool.

Prepare the Dumpling Skins. Add the potato starch, tapioca flour, arrowroot powder and salt to a mixing bowl. Combine well. Add in the hot water and vegetable oil. Combine until a dough forms. Dust a clean surface with flour. Knead the dough until smooth. Optional at this point to divide the dough into three equal portions and add vegan food coloring of choice. If you plan on using vegan natural food coloring, start by adding 1 drop at a time and knead until desired color appears. Cover the dough with a damp towel to prevent the dough from drying up.

When the rice filling is cooled, start making the dumplings. Divide the dough into 13-14 gram sized dough. Take one and cover the rest with the towel. Flatten into a circular shape with a rolling pin. Add about 1 tbsp of the rice filling to the center of the dumpling skin. Add a little water to the edge of one side of the dumpling skin. Start folding the dumpling skin until it comes together. Repeat the process with the remaining dough. Remember to cover the finished dumplings with a damp towel too.

Heat a skillet or pan over medium heat. Add some cooking oil. Add in some of the dumplings, bottoms down, being careful not to overcrowd them. Cook for about 2 minutes. Grab the cover of the pan and ¼ cup of water. Add in the water and immediately cover the pan. Allow the dumplings to cook for another 1-2 minutes, until the dumplings are cooked. You know the dumplings are ready when the skin of the dumplings is clear and the bottom is lightly crisped. Remove the dumplings from the pan and repeat the step if desired to make more dumplings.

Serve the dumplings with the dipping sauce. Enjoy!