Watercress and Tofu Dumplings
Ingredients
- 2.5 Cup all-purpose flour, plus more for sprinkling
- 1 Cup water
- 10 Ounce 2 5-ounce bunches of watercress, tough stems discarded leaves coarsely chopped
- 1 Count 14-ounce block firm tofu, drained and finely diced
- 2 Count scallions, minced
- 2 Count clove garlic, minced
- 0.25 Cup finely chopped water chestnuts
- 1 Teaspoon Asian sesame oil
- 1 Count large egg
- 1 Teaspoon salt
- 0.25 Teaspoon white pepper
- 0.25 Cup vegetable oil
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