Spinach Dumplings With Tofu and Rice Noodles

Ingredients

• 10 ounces (280 g) spinach
• ¼ teaspoon salt
• 4 cups (500 g) all-purpose flour or high-gluten flour, plus more for dusting
• Tools: Cheesecloth; Thin, evenly cylindrical rolling pin, roughly 1½ inches (4 cm) in diameter
• ½ carrot, peeled and sliced lengthwise into ½-inch (12 mm) thick strips, about 2 ounces (60 g)
• 1 green onion, trimmed and finely chopped
• 3 tablespoons (45 ml) toasted sesame oil
• 4 Shanghai baby bok choy, root ends removed, about 3 ounces (90 g)
• Spinach left over from making dumpling skins or 10 ounces (280 g) fresh spinach, finely chopped, mixed with ¼ teaspoon salt
• 2 ounces (60 g) rice vermicelli noodles, soaked in hot water for 5 minutes, drained, and coarsely chopped
• 2 ounces (60 g) fried tofu, finely chopped
• 1-inch (2.5 cm) piece fresh ginger, peeled and finely chopped
• 1 teaspoon salt
• ¼ teaspoon white pepper powder
• 1 tablespoon vegetable oil
• ½ teaspoon Sichuan peppercorns
• 1 egg

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