Press the tofu for at least 10 minutes to remove excess moisture, then crumble it into a bowl using your hands or a fork until it resembles coarse grounds.

Heat the sesame oil in a large skillet or wok over medium-high heat until the oil shimmers. Add the garlic, chives, and scallions and sauté until fragrant, about 2 minutes.

Add the cabbage and crumbled tofu to the pan and increase the heat to high. Season with the soy sauce, salt, white pepper, and five-spice powder and cook until the cabbage is tender, about 4 minutes.

Reduce the heat to medium and stir in the cornstarch. Cook for another 2 to 3 minutes, stirring constantly—the mixture will thicken and become cohesive as the cornstarch absorbs the moisture from the vegetables.

Transfer the filling to a plate to cool for at least 5 minutes. While it rests, whisk the dipping sauce ingredients together in a small bowl, adjusting the proportions to your taste.

Divide the filling into 35 portions. For each dumpling, scoop a rounded tablespoon of filling, compress it into an oval ball in your palms, and place it in the center of a wrapper. Pleat the edges together tightly to seal.

Set a bamboo steamer over a wok or skillet with enough water to graze the bottom edge. Once the water is at a rolling boil, line the steamer with parchment paper and arrange the dumplings in batches, keeping them at least ½ inch apart to allow for expansion.

Steam the dumplings for 10 to 12 minutes until the wrappers turn slightly translucent. Serve immediately while still hot, garnished with sesame seeds and paired with the dipping sauce.