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1
Put the flour in a medium bowl.
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2
Add the water in a steady stream, stirring until a raggy dough forms.
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3
Turn the dough out on a work surface and knead until smooth, about 5 minutes.
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4
Sprinkle the dough with flour, cover loosely with plastic wrap and let stand at room temperature for 15 minutes.
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5
In a large skillet, cook the watercress over moderately high heat until wilted, about 2 minutes; squeeze out any liquid.
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6
Transfer to a large bowl and let cool.
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7
Add the tofu, scallions, garlic, water chestnuts, sesame oil, egg, salt and white pepper.
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8
Using your hands, knead the mixture to form a coarse paste.
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9
Line a baking sheet with wax paper and dust with flour.
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10
Quarter the dumpling dough.
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11
On a lightly floured work surface, roll each piece of dough into a 12-inch rope.
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12
Cut each rope into 12 pieces and roll into balls; sprinkle with flour.
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13
Working with 5 or 6 balls at a time, roll to 3 1/2-inch rounds.
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14
Brush the excess flour off of the rounds.
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15
Spoon 1 tablespoon of the filling onto the center of each round.
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16
Bring up the sides of the wrapper; press and pleat the edges to seal in the filling.
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17
Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.
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18
Repeat with the remaining dough.
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19
In a very large nonstick skillet, heat 2 tablespoons of the oil.
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20
Arrange half of the dumplings in the pan, pleated edge up.
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21
Cook over high heat until the bottoms are lightly browned, about 2 minutes.
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22
Add 1/2 cup of water to the skillet, cover and cook until the water is evaporated and the dumplings are cooked through, about 5 minutes longer.
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23
Uncover and cook until the bottoms are well browned, about 1 minute longer.
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24
Transfer the dumplings to a plate.
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25
Cook the remaining dumplings in the remaining oil and serve.
