Directions

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1. Mix the flour and salt into a big bowl with a chopstick or fork.

2. Pour in the water little by little, slowly mixing it in one direction until the dough begins to form a ball. If it looks too dry, add water 1 tablespoon at a time until it forms a ragged clump.

3. Place the dough in a bowl, covering with plastic wrap and let rest for at least 30 minutes, or while you prepare the filling.

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1. In a wok or large skillet over medium-high heat, add 2 tablespoons oil. Add the ginger and green onion, frying for 30 seconds.

2. Add the chopped asparagus and stir-fry for 2-3 minutes or until tender. Add carrots, tofu and zucchini. Stir-fry for another 2 minutes, adding salt to taste.

3. Add the white pepper and sugar, cooking until all vegetables are tender.

4. Transfer the veggie mixture to a large mixing bowl. Add the sesame oil and allow to cool.

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1. Divide the dough into 3 pieces and form it into a log shape, cutting into small tablespoon-sized balls.

2. On a well-floured work surface, roll each ball into a disc.

3. Stack wrappers, keeping under plastic until they’re all rolled out.

4. To form dumplings, place 1 tbsp of filling in the center of a wrapper.

5. Fold in both sides and pinch the middle edge closed, pinching the rest of the edge closed until the entire dumpling is sealed.

6. Transfer sealed dumplings to a lightly-floured wooden or parchment-lined board.

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1. To boil, add 6-12 dumplings to a large pot of boiling water, cooking until they float (about 6-12 minutes).

2. To pan-fry, heat 1-2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 1 minutes.

3. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated.

4. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.