Name: Spinach Dumplings With Tofu and Rice Noodles
Yield: Makes about 60 dumplings
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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Photo by Jenny Huang

I’m not going to lie—these skins aren’t simple to make. But if you’re going for showstopping presentation, it’s worth it. The filling brings in hearty tofu and vermicelli and showcases the fruitiness of Sichuan peppercorns.

Recipe notes

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