Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.
Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt and pepper.
Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.
Transfer the mixture to a large bowl and season with salt, white pepper, mushrooms seasoning (if using), and sesame oil.
Mix everything together until well-combined and let it cool completely.
Now, wrap the wonton (please refer to the video for visual instruction). Take a wonton wrapper and place it on your palm or flat surface. Add a teaspoon of filling in the middle.
Then, bring the edges together and tuck them in between your thumb and index finger. Using some pressure, press the wrapper together while slightly pushing in the filling in. This will create a tail-like dumpling with a plump filling at the bottom. Continue until you're done with the filling. You can freeze the wontons at this point or skip to the next step*.