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Make the dough: Place the flour in a large mixing bowl. Slowly drizzle the 315ml of water in a steady stream while mixing. Knead the dough for 8-10 minutes until very smooth. Allow to rest for at least 1 hour or up to overnight.
Prepare the filling: Preheat a wok or large pot over medium heat. Sauté snow pea leaves until just wilted. Sauté chives and shiitake mushrooms until browned. Squeeze excess water from the greens and mix with tofu, tamari, sesame oil, white pepper powder, and kosher salt.
Wrap the dumplings: Roll out dough into circles, place filling in the center, and seal the edges. Use water to help seal.
Cook the dumplings: Boil a large pot of water, add dumplings, and cook until they float to the surface, about 5 minutes. Strain and serve with dipping sauce.