Chinese Vegetable Dumplings (Jiaozi / 餃子) { Recipe with Step-By-Step Photos }

subheading: For the Dough (can be made a day ahead to rest overnight at room temperature; makes about 2 lb of dough):

4 ½ C (635g) Unbleached, organic all-purpose flour (un-sifted, just scoop and level off; or better yet, weigh on kitchen scale)

1 ⅓ C (315ml) tepid water, plus 2 to 4 tbsp more as needed

subheading: For the Filling (makes about 6 cups):

Oil for sautéeing (I use avocado oil)

1 lb (450g) snow pea leaves/tips, tougher stalks pulled off (can substitute baby bok choy)

1 lb (450g-pack) organic extra firm tofu, squeezed dry in a nutmilk bag or cheesecloth

1 lb (450g) fresh shiitake mushrooms, stems trimmed off and chopped small

¼ lb (115g) Chinese chives, chopped (can substitute 7 to 8 scallions plus 2 to 3 cloves minced garlic)

1 tbsp tamari (can substitute light soy sauce)

2 tsp sesame oil

¼ tsp white pepper powder

Kosher salt to taste, starting with 1 tsp and work up (I use Diamond kosher salt, about 1.5 to 2 tsp)

Optional for Dipping, amount per person: 2 tbsp Chinese black vinegar, 2 tsp Chinese chili oil, ½ tsp toasted sesame oil

Directions at saltnpepperhere.com

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