Watercress-And-Tofu Dumplings

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2 1/2 cups all-purpose flour, plus more for sprinkling

1 cup water

Two 5-ounce bunches of watercress, tough stems discarded, leaves coarsely chopped

One 14-ounce block firm tofu, drained and finely diced

2 scallions, minced

2 garlic cloves, minced

1/4 cup finely chopped water chestnuts

1 teaspoon Asian sesame oil

1 large egg

1 teaspoon salt

1/4 teaspoon white pepper

1/4 cup vegetable oil

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