Watercress and Tofu Dumplings
Ingredients
- 2 1/2 cups all-purpose flour, plus more for sprinkling
- 1 cup water
- Two 5-ounce bunches of watercress, tough stems discarded, leaves coarsely chopped
- One 14-ounce block firm tofu, drained and finely diced
- 2 scallions, minced
- 2 garlic cloves, minced
- 1/4 cup finely chopped water chestnuts
- 1 teaspoon Asian sesame oil
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup vegetable oil
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