If using dried TVP (textured vegetable protein, dry soy mince) and mushrooms, rehydrate by soaking in boiling water for 15+ minutes.
Prepare the dough by mixing flour and water. Add water a little at a time. The final dough should be quite tough.Let dough rest for 15+ minutes while preparing the filling.
Finely chop the mushrooms (fresh or rehydrated). Mix Vegan mince, mushrooms, onion, garlic, and salt.
When the dough has rested, roll it into a long roll, ~2 cm diameter. Cut 3 cm pieces, roll them into balls.Use a rolling pin to flatten the balls into discs, about 7 cm in diameter and 1 mm thick, slightly thicker in the centre.
Place a spoon-full of filling on the disc, fold the edges over and pinch the edges together to seal.
Let dumplings rest while making the soup.
Milk tea
Prepare the tea by boiling tea leaves (lose or bagged) in water for several minutes. The tea should be strong. Strain and set aside.
Add margarine to a pot on medium heat. When bubbling, add the millet. Toast until the millet starts to brown. Add the flour and stir for another minute.Remove from heat and set aside for later.
In the same pot, add the strained tea, onion, garlic, carrot and salt to taste. Bring to a simmer and add back the flour and millet mixture.
Let simmer for 15 minutes until the carrots and millet start to soften.
Add the milk and dumplings.
Simmer until the dumplings are ready, about 10 min.