Spinach Dumplings With Tofu and Rice Noodles Recipe

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

Spinach dumpling filling :

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

Wash the spinach well.
Drain and pat dry.
Add the spinach, salt, and 1 cup (240 ml) water to a blender or food processor and blend until it forms a smooth puree.
Strain the mixture through a cheesecloth, reserving the liquid in a measuring cup, which should yield at least 1½ cups (360 ml).
Put aside the drained spinach for the filling.
In a large bowl, add the flour and gradually stream in 1 cup (240 ml) of the reserved spinach liquid, using one hand to mix.
Then gradually add the remaining spinach liquid a little at a time, using both hands to knead for about 5 minutes, until it all comes together and forms a smooth dough.
You may not use all the liquid.
Cover the dough with plastic wrap and let rest at room temperature for 10 minutes.
After resting, remove the plastic wrap and knead the dough in the bowl a few more times.
Cover again with plastic wrap and let rest for another 10 minutes.
You may repeat this process one more time for a chewier dough, but the chewier the dough is, the stickier and trickier it will be to work with.
Cover with a damp cloth or plastic wrap while you prep your fillings.
Do Ahead: The dumpling skins are best used day of, but if you can’t make the dumplings right away, it’s best to store the dough in unrolled pieces, generously dusted on all sides with flour to prevent sticking.
Cover with plastic or place in a covered container and store for up to 2 days in the refrigerator.