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Make the dough: Place the flour in a large mixing bowl. Slowly drizzle the water in a steady stream while mixing. Knead the dough for 8-10 minutes until smooth. Allow to rest for at least 1 hour.
Prepare the filling: Preheat a wok or large pot over medium heat. Sauté snow pea leaves until wilted. Sauté chives and shiitake mushrooms until browned. Squeeze excess water from the greens and mix with tofu, tamari, sesame oil, white pepper, and salt.
Wrap the dumplings: Roll out dough into circles, place filling in the center, wet edges, and seal. Use pleating method for a decorative finish.
Cook the dumplings: Boil in a large pot of water until they float, about 5 minutes. Optionally, pan-fry for added crispiness.