Vegetarian dumplings (su shui jiao)

For the dough, mix together the plain flour and water, then knead until smooth

Cover and let rest at room temperature for at least 30 minutes

Heat a small amount of oil in a pan, then pan-fry the tofu until golden on both sides

Transfer to a chopping board and let cool slightly, then cut into small cubes

Bring a pot of water to a boil, and add 1–2 drops of vegetable oil

Add the baby bok choy and blanch briefly until bright green, then quickly drain

Once cool enough to handle, squeeze out excess water and finely chop

Scramble the eggs in a lightly oiled pan

Let cool, then chop into small pieces

In a large mixing bowl, combine all the ingredients for the filling together

Roll the dough into a log about 3 cm thick

Cut the dough into pieces the size of a large grape (12–15 g each)

Press each piece flat with your palm into a coin shape

Use a small rolling pin to roll forward and back, turning the dough after each roll, until you have a 8–9 cm wide round wrapper

Lightly dust with flour and stack in small piles. 

To fill the dumplings, hold a wrapper in your palm. Place 1 teaspoon of filling in the centre

Fold in half, pinch the middle first, then pinch toward both ends. Make sure there are no gaps

Repeat with the remaining dumplings, and place finished dumplings on a floured tray

To cook the dumplings, bring a large pot of water to a boil

Add dumplings in batches, stirring gently. When they float to the surface, cook for 1–2 minutes more (total about 4–5 minutes) then scoop the dumplings out of the water

Serve hot with a dipping sauce of soy sauce, vinegar, and chili