Heat vegetable broth and agar-agar powder in a pot until it boils. Let it simmer for 2–3 minutes.

Pour the mixture into a shallow dish and refrigerate until firm. Once set, dice the jelly into small cubes.

In a bowl, mix flour, water, and salt until a dough forms. Knead for 8–10 minutes until smooth. Cover and let rest for 1 hour.

In a skillet, sauté mushrooms, carrots, cabbage, and ginger with sesame oil until softened. Mix in soy sauce and let cool. Combine with soup jelly cubes.

Divide dough into small portions and roll into thin circles. Place a spoonful of filling in the center, then pleat and seal the edges to form dumplings.

Steam the dumplings over medium-high heat for 12–15 minutes.

Serve hot with your favorite dipping sauce!