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To prepare the dough in a food processor, put the flour and salt in the processor.
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Combine the water and oil in a measuring cup.
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Remove the feed tube and run the machine, adding liquid in a steady stream through the feed tube.
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Let the machine run for 20 to 30 seconds after a ball of dough forms; dont worry about the straggly bits.
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Transfer to a work surface.
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Or, make the dough by hand.
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Set a bowl atop a kitchen towel to prevent slippage, then put the flour and salt in the bowl.
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Make a well in the center.
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Use a wooden spoon or bamboo rice paddle to stir the flour while adding the water and oil.
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Add water by the teaspoon if the dough feels dry.
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Gather the dough and all the bits into a ball.
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Regardless of method, knead the dough, adding flour as necessary.
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Work machine-made dough for about 2 minutes and handmade dough for about 8 minutes.
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The finished dough should feel smooth and be elastic.
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Place the dough in zip-top plastic bag and seal tightly, expelling excess air.
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Let rest at room temperature for at least 15 minutes and up to 2 hours.
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After resting, the dough can be used right away for the turnovers.
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Or, refrigerate it overnight and return it to room temperature before using.
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Meanwhile, make the filling.
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Combine the noodles, tofu, and chives in a bowl.
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In a smaller bowl, stir together the salt, white pepper, sugar, cornstarch, and sesame oil.
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Add the egg to the seasonings and mix well, then pour into the bowl with the noodles and tofu and combine well.
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You should have 2 packed cups.
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Set aside.
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Make the turnovers in 2 batches.
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Working with half of the dough, cut it into 4 pieces.
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Roll each piece into a ball, then smack it down to form a 3-inch-wide disk.
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Dust both sides with flour.
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Use a rolling pin to form a 61/2-inch-wide circle, sprinkling on flour as needed.
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Roll from the center to the edge, giving the dough a quarter turn after each pass.
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Dont worry if the result is not perfect.
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Maintaining a belly (a thicker area) in the center is not important here.
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For each turnover, scoop up a packed 1/4 cup of the filling and center it on a dough circle.
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Spread the filling out toward the edge closest to you, leaving a 1-inch border.
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Bring the upper edge of dough over to meet the lower edge of the dough to form a half-moon.
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Gently pat the turnover to evenly distribute the filling.
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Then press the edges closed and use your thumb to seal well.
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(If the dough does not self-seal, wet the edge with a bit of water.)
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Check the other side to ensure a good seal.
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If you want an even, neat edge, invert a bowl over the rim, press, and use a knife to trim off excess dough.
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Lightly dust the bottom and put the turnover on a parchment paperlined baking sheet.
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Cover with a dishtowel to prevent drying.
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Repeat to fill and shape the remaining turnovers before working on the other half of the dough.
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(Once you get the hang of it, panfry the turnovers in pairs as you roll, fill, and seal them.)
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Pour about 1/4 cup of oil into a large nonstick skillet to film the bottom.
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Heat over medium heat.
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Panfry the turnovers in pairs for 3 to 4 minutes per side, flipping them with 2 spatulas when they are crisp and golden brown.
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They should gently hiss and sizzle while frying; adjust the heat if they dont.
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Because the turnovers rise up as the second side cooks, that side will not brown all over.
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Near the end, you can use tongs to hold each turnover upright to cook its spine.
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Drain and cool on a rack placed atop a baking sheet.
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If you want, slide the baking sheet into a warm oven to keep warm as you fry the remaining turnovers.
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Add more oil as needed and adjust the heat between each batch.
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When done frying all of the turnovers, you can make them extra crisp by refrying at high heat for 30 seconds per side.
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Cut in half or quarters and eat with chopsticks or out of hand.
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These turnovers lose some of their charm with refrigeration, so enjoy them the day they are made.
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You can prepare them several hours in advance, loosely cover them with parchment or plastic wrap, and keep them at room temperature.
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Reheat them atop the rack in a 350F oven for 12 to 15 minutes, until hot and crisp.
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They will turn a lovely golden.
