Vegan Veg Dumplings

1. Stir flour and avocado oil to a large bowl; gradually add ¾ cup warm water, stirring until a shaggy dough forms and adding 1 to 2 tablespoons water if dough is too dry. Transfer dough to lightly floured work surface; knead 3 minutes or until dough is smooth and elastic. Cut dough in half and wrap with plastic wrap; let stand 30 minutes.
2. Whisk garlic, soy sauce, vinegar, sesame oil and ginger in a large bowl; stir in onions, coleslaw, carrots, tofu and edamame.
3. Roll 1 piece of dough into a rope on a lightly floured work surface; cut crosswise into 12 pieces and cover with plastic wrap. Working with 1 piece of dough at a time, press each piece flat with fingertips and roll round, rolling edges slightly thinner than center. Place 1 tablespoon tofu mixture on center of each round. Pull edges up and over filling; press out air and pinch edges while rotating to create pleated folds and seal. Repeat with remaining dough and filling. Makes 24 dumplings.
4. Heat 1 inch of water to a boil in a deep skillet over high heat. Line a steamer basket with parchment paper and spray with cooking spray; set basket over boiling water in skillet. In 3 batches, add 8 dumplings to basket; cover and cook 8 minutes or until wrappers are translucent, replenishing water between batches.
5. Serve dumplings with dipping sauce sprinkled with green onion, if desired.

For a homemade dipping sauce, whisk together ¼ cup less sodium soy sauce, 1 tablespoon sesame oil, 2 teaspoons chili garlic sauce and 1 teaspoon grated fresh ginger.

Use leftover tofu in a stir-fry, pad Thai, Asian noodle soup, tofu scramble or smoothie, or marinate in your favorite Asian marinade, air fry and serve with an Asian-flavored dipping sauce.