Press firm tofu in kitchen towels and remove all the water. Mince all the vegetables and tofu.

In a pan or in the Instant Pot set to 'Sauté' mode add sesame oil. Once hot, add minced tofu.

Sauté for 2-3 minutes till it begins to look dry and add the minced vegetables.

Mix well and cook uncovered on high flame for 5-6 minutes.

Cook for another minute and add chopped cilantro. Mix well.

Once the moisture evaporates, add chili sauce, soy sauce, vinegar, salt and pepper powder. Stir well.

Let the mixture cool.

Once the mixture is cool, start rolling the dumplings.

To do so, place a dumpling wrapper and add a tablespoon of the filling to one corner.

Apply water on the edges and fold them over to make the dumpling as shown. Repeat for all the skins and make sure the folded dumplings are always covered with a wet kitchen towel.

Line a bamboo steaming basket with parchment paper. Place the dumplings on it, spacing them out.

Add 2 cups water in the instant pot and set the mode to Sauté. Once the water starts to boil, change the mode to steam. Place the bamboo steamer on it and cover.

Let the dumplings steam for 10 minutes.

Open the lid and remove the dumplings. Repeat for the remaining dumplings. Enjoy with hot sauce or soy sauce and garlic!