In a large mixing bowl, combine the Lightlife Plant-Based Ground, minced onion, garlic, water chestnut, carrot, celery and cabbage. Season with black pepper, vegan fish sauce, and soy sauce and mix well. Set aside.

Prepare the broth by combining vegetable broth (or water + mushroom broth powder), whites of the green onion, ginger slices and minced garlic in a pot. See note if 4 L of soup in one batch is too much. Cover and bring to a boil, then lower to a simmer for 30 minutes. Remove the ginger slices and allow to simmer while you fold the dumplings. If your broth isn't well seasoned, add a touch of salt until it tastes good. If you're using mushroom broth powder, 1 Tbsp per 1 L of broth is perfect.

To fold the dumplings in the "coin" shape I showed, hold the dumpling so it's a diamond shape (point facing you). Dip your finger in water and lightly wet the bottom two edges with water. Add about 1-1.5 tsp of dumpling filling to the middle, then seal the top and bottom edges together, trying to push out any air. If you leave air inside, it'll bubble up when cooking and the dumpling will burst.

Once both edges are sealed together, wet one of the bottom corners of the triangle, and pull the other corner to meet with it and seal. Pinch to seal the edges. Repeat until all the filling is used up or you've run out of dumpling wrappers. If you've run out of wrappers, you can roll the filling into balls and drop into the soup to cook. If you've run out of filling, cut the wrappers in half and drop into the soup to cook anyway, they'll cook up like noodles!

To cook the dumplings, bring the broth back to a steady boil, and gently add the dumplings, one at a time. Cook for about 15 minutes, or until the filling no longer looks pink through the dumpling wrappers. In the last 2 minutes of cooking, add the diced green of the green onion, and serve!