Crispy tofu, vermicelli, and wood ear mushrooms in a delicate wrapper.
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Soak the glass noodles in hot water for 10 minutes until soft, then drain and chop into 1/2-inch pieces.
Squeeze the excess water out of the salted cabbage and crumbled tofu using a cheesecloth to ensure the filling isn't soggy.
In a large mixing bowl, combine the tofu, noodles, mushrooms, cabbage, ginger, scallions, soy sauce, sesame oil, and white pepper.
Place a spoonful of filling in the center of a wrapper, moisten the edges with water, and fold into a half-moon shape, pleating the edges to seal.
Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat and arrange dumplings in a single layer.
Fry for 2 minutes until the bottoms are golden brown and crispy.
Pour 1/4 cup of water into the pan and immediately cover with a lid to steam the dumplings for 5 minutes.
Remove the lid and continue cooking for another minute until the remaining water evaporates and the bottoms crisp up again.
