For the dough, knead all ingredients into a smooth dough and let rest for 30 minutes.
For the filling, crumble the tofu with your fingers. Finely grate the zucchini, mix with ½ tsp salt and let sit for 30 minutes.
Then squeeze well, mix with tofu and parsley and season with salt, pepper and vinegar.
For the onion chutney, peel the onions, halve them and cut them into fine strips. Caramelize the sugar in a saucepan until not too dark, deglaze with the vinegar, add the onion strips, chili pepper and water. Simmer slowly on low heat until the chutney takes on a firmer consistency. Season to taste with a little salt and freshly grated ginger.
Roll out the dough thinly on a floured work surface, cut out small circles and spoon some filling into the center. Brush the edge of the dough with water and fold the dough circle over the filling. Bake in the oven at 180 °C for about 20 minutes.
Serve dumplings with the chutney for dipping.