Vegetable Dumplings

Preparation

1. Step 1

   Prepare the dumpling wrappers (see Tip to use store-bought wrappers): Add flour and water to the bowl of a stand mixer fitted with the dough hook. Mix on medium-low speed until the dough starts to come together. (The dough will look raggedy at this stage, but don’t worry, it will come together.) With your hands, gather the dough and the loose bits and knead together in the bowl until the dough comes together and is pliable. (The dough does not have to be kneaded into a smooth ball, as it will be perfected as you work it after it has rested.) Transfer it to a bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight, if you have the foresight to prepare this ahead. (The longer it rests, the easier the dough is to work with, as it becomes more pliable with time.)

2. Step 2

   While the dough rests, prepare the filling: Soak the dried mung bean noodles in a large bowl of cold tap water. Set aside while you prepare the filling.

3. Step 3

   Bring a large pot of water to a boil. Add the broccoli rabe and blanch for 1 minute. The water temperature will drop when you add the broccoli rabe. Do not wait for it to come back to a boil, just let the broccoli rabe sit in the pot for 1 whole minute and then, with tongs or a spider, transfer to a colander fitted in a large metal bowl. Repeat with the mustard greens.

4. Step 4

   Rinse the blanched greens under cold running water to cool; drain. Take a few long strands of greens at a time and, with your hands, squeeze the greens very dry. Coarsely chop the dried greens and transfer them to a food processor. Pulse the greens a few times until they are chopped into pea-size pieces.

5. Step 5

   Pat the tofu dry and squeeze it over the sink or colander to release as much liquid as possible. Add to the greens in the food processor, along with the sesame oil, soy sauce, sugar, salt and white pepper. Using long pulses, blend the mixture until it resembles a spinach dip, with the tofu mostly pulverized but the greens in small pieces. Transfer the mixture to a large mixing bowl.

6. Step 6

   Drain and cut the soaked mung bean noodles into ¼- to ½-inch pieces and add them to tofu-greens mixture; fold with a spatula until combined. You should have about 4½ cups of filling (72 tablespoons).

7. Step 7

   When the dough has rested for at least 4 hours, lightly dust a clean surface with flour, pat the dough into a rough rectangle and cut into 6 equal pieces. Roll each piece into a snake that’s roughly 12 inches long and then cut into 1-inch lengths. Dust the dough pieces with a generous amount of flour and toss to coat. Repeat with the remaining dough. You should yield 72 pieces of dough.

8. Step 8

   To roll the skin, work with one piece at a time by pressing the dough down onto the work surface using the palm of your hand. Press each piece into a small, 1- to 2-inch circle. Using the wooden dowel, start at the edge of the dough and roll to the center and back out. Rotate the dough and repeat all around the circle until the dough is about 3½ to 4 inches in diameter. (If your dough is sticking too much, it may need more flour. Dust the cut pieces in the bowl with more flour and toss again to coat.) Set aside your dumpling wrapper on a floured plate and repeat with a few more pieces, then proceed to make some dumplings. (You can set aside half the dough in the fridge while you fold your dumplings, if desired, as it’s slightly easier to work with when chilled.)

9. Step 9

   To fold the dumplings: Take a dumpling wrapper and spoon about 1 tablespoon of filling in the center, fold the dumpling in half (you should have about ¼-inch of space surrounding the filling at the edge of the wrapper). Using your fingertips, make pleats to seal the filling inside the dough. There are no right or wrong ways to pleat a dumpling. An easy way to start is first fold it in half around the filling, creating a half moon shape. Then, press the edges together at the top-center of the seam to seal. Now start to make small folds on either side of the center point until the entire seam is pleated. Place each formed dumpling on a flour-dusted plate or tray and repeat with remaining skins and filling, draping them with a sheet of plastic wrap to prevent them from drying out. (To freeze the dumplings, lay them in a single layer on a large plate or small tray, cover with plastic wrap and freeze for about 1 hour. When they’ve started to firm up, you can transfer them to a zip-top freezer bag and freeze until you’re ready to cook them, or up to 3 months.)

10. Step 10

    To boil the dumplings, bring a large pot of water to a boil over high. Add the dumplings in batches and boil until the dough is slightly translucent around the edges, about 5 minutes, stirring occasionally so that the dumplings do not stick to the bottom of the pot. Remove the dumplings with a spider and serve immediately.

11. Step 11

    To fry the dumplings, heat 2 tablespoons vegetable oil in a large skillet with a fitted lid over medium-high. Place the dumplings, spaced about ½-inch apart, in the pan and cover with a lid. Immediately lower the heat to medium-low and cook the dumplings until the bottoms are golden brown, about 5 minutes. Add ¼ cup water to the pan and close the lid again. Steam-fry the dumplings until they are cooked through, another 2 to 3 minutes.

12. Step 12

    Serve immediately, with rice vinegar and soy sauce for dipping. (A ratio of 3 parts rice vinegar to 1 part soy sauce is recommended. Add chile oil, if desired, but do try the dumplings with just the vinegar and soy sauce first to taste the filling.)