Make the filling; In a large bowl. Add crumbled tofu and all other ingredients excluding olive oil, coriander and spinach. Mix to combine.
Heat a large fry pan on medium high heat, add olive oil and once hot add the tofu mixture. cook for 10 minutes until the mix has dried out a little bit and started to get some golden colour in bits. Add the coriander, spinach, stir to wilt and then remove from the heat and allow to cool.
Divide rested dough into 30 even-sized pieces. Roll each piece of dough into a small ball and then flatten it. Dust your working surface. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally.
To assemble the dumplings; Place the wrapper in your left hand. Place 1-2 tablespoon of the filling in the center of your wrapper. Fix the starting point with the thumb of right hand and begin to fold the edge. Repeat the steps to seal the dumpling completely.
Cook the dumplings in two batches. Heat oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the 1/4 cup water and immediately cover with a lid and let the steam cook the dumplings for 8 minutes or until all the water has evaporated. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily. You might need a spatula to help them along if they are a little sticky, being careful not to break the wrapper. Repeat with the second batch.
Serve the dumplings in a big plate. Drizzle the spicy sauce on top, or serve on the side for dipping. Enjoy!