Press the extra firm tofu by wrapping it in a clean kitchen towel or paper towel, placing it on a plate, and adding a weight on top. Leave for 20-30 minutes to remove excess moisture.

In a small bowl, mix together the gochujang paste, toasted sesame oil, soy sauce, and one tablespoon of hot water. Whisk until well combined and smooth.

Crumble the pressed tofu into small pieces.

In a pot, heat a bit of water and add the minced garlic, shiitake mushrooms, and sliced green onions. Sauté for about 2 minutes until fragrant.

Add the crumbled tofu and salt to the pot. Pour the gochujang sauce over the tofu mixture. Stir and cook for an additional 5 minutes until heated through. Let the filling cool.

Moisten the edges of a dumpling wrapper with water. Place about a tablespoon of the filling in the center. Fold the wrapper to create a semicircle and pinch the edges tightly to seal.

Heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Add dumplings in a single layer and fry for 2-3 minutes until the bottoms are golden brown.

Pour in 1/4 cup of water and immediately cover the skillet with a lid. Steam for about 5-6 minutes or until all the water has evaporated.

Repeat until all dumplings are cooked. Serve warm with your favorite dipping sauce.