Place spinach in the cup of an immersion blender or regular blender. Pour just boiled water over the spinach and blend for 45 seconds until smooth.

Strain spinach puree through a fine mesh sieve and into a glass measuring cup. Push the puree through the mesh using a rubber spatula until you have ¾ cup of bright green liquid.

Place flour and salt in a large bowl. Make a well in the center and pour the spinach water into the center. Mix with a rubber spatula or wooden spoon until you have a clumpy dough.

Begin kneading the dough for 2-3 minutes until you have a smoothish dough ball. Place dough in a ziplock bag and allow the dough to rest for at least 15 minutes or up to 2 hours.

Chop the shishito peppers into ¼” - ½” slices. Discard the stems.

Heat olive oil in a skillet over medium high heat. Add the sliced shishito peppers into the pan and sauté while stirring frequently for 5 minutes or until the edges are slightly blistered.

Cut up the tofu into chunks and add to the pan. Season with salt, white pepper, Sriracha, dark soy, and sugar. Use a spatula to break the tofu into smaller crumbles. The tofu will continue to crumble as you sauté.

Cook for another 5-7 minutes, until all the moisture has cooked off. Place dumpling filling in a bowl. Mix in cornstarch and allow the dumpling filling to completely cool, either on the counter or in the fridge.

Lightly flour your work surface. Remove dough from the ziplock bag. Cut dough in half and keep one half in the bag.

Roll out one half of your dough into a 1” thick rope. Cut into 16 equally sized pieces. Place pieces of dough in the ziplock bag to prevent drying out.

Roll out 1 piece of dough into a 3.5” disc with a small rolling pin. Place a scant tablespoon of filling in the center of your round dumpling wrapper, avoid over filling. Fold according to desired shape.

Repeat process with remaining dumplings and place dumplings on a lightly floured baking tray until ready to be cooked.

To steam dumplings, bring a pot of water to a boil. Line a bamboo steamer, that’s the same diameter as the pot of boiling water, with perforated parchment paper or cabbage leaves.

Fill the steamer with dumplings. Make sure the dumplings are not touching. Cover the steamer with the lid and steam for 6-7 minutes.

Remove the steamer from the pot and lift the lid to allow the steam to release. Allow the dumplings to cool slightly.

Serve immediately with chili oil and/or soy sauce!