1. To make the green chilli sauce, using a mini blender add garlic, chillies, coriander roots and salt to a fine paste. Stir through the sugar, lime juice. Transfer to a small bowl and set aside until ready to serve.
2. To make the dumpling filling, take the Tofu and finely mince them with a knife. Place in a large bowl. Take the stir fry veggies dice into small pieces so you get that texture bite in the dumpling. Add these to the bowl. Then add the stock, potato starch, salt, sugar and pepper. Use chopsticks or a fork to vigorously mix the filling until the texture becomes very ‘gloopy and thick”
3. To make the dumplings, place a heaped teaspoon of filling into the centre of a wonton wrapper. Moisten the edges with water and pleat and press the edges together so they enclose the filling. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
4. When ready to serve, bring a large saucepan of water to the boil. Cook the dumplings for about 2-3 minutes or until cooked through. Drain and place on a serving plate. Drizzle with garlic oil. Spoon over the chilli pesto sauce and then scoop out some crispy garlic bits to sprinkle on top. Serve warm.