In a medium saucepan, combine:

2 cups vegetable broth

1 tablespoon soy sauce

1 teaspoon sesame oil

1 clove garlic, minced

1-inch piece ginger, minced

Bring the mixture to a boil over medium heat.

Once boiling, sprinkle in 1 tablespoon agar-agar powder, whisking continuously.

Lower the heat and simmer for 3-5 minutes, ensuring the agar-agar fully dissolves.

Pour the mixture into a shallow dish and refrigerate for at least 2 hours until the broth sets into a firm jelly.

Once set, chop the broth jelly into small cubes.

Combine 2 cups of all-purpose flour and 1/2 teaspoon salt in a large mixing bowl.

Gradually pour in 3/4 cup warm water while stirring.

Mix until a rough dough forms, then knead for 5-7 minutes until smooth and elastic.

Place a damp cloth over it and let it rest for 30 minutes.

In a large pan, heat 1 teaspoon sesame oil over medium heat.

Add 1 cup chopped mushrooms, 1/2 cup shredded cabbage, 1 clove minced garlic, and 1-inch ginger.

Sauté for 5-7 minutes until the mushrooms are tender and the cabbage is wilted.

Stir in 2 tablespoons soy sauce and 2 chopped green onions.

Season with salt and pepper to taste.

Take it off the heat and let the filling cool down completely.

Gently roll out the dough on a floured surface to a thickness of 1/8 inch.

Use a round cutter or a glass to cut out 3-inch circles.

Place a spoonful of the mushroom filling and a small cube of broth jelly in the center of each circle.

Fold the dough around the filling, pleating the edges as you go, to seal the dumpling completely.

Ensure the dumpling is tightly sealed to prevent the broth from leaking.

Place parchment paper or cabbage leaves in the steamer basket to keep food from sticking.

Arrange the dumplings inside, keeping a little space between them.

Steam over boiling water for 8-10 minutes.

Remove carefully and serve hot.