Wild Rice and Tofu Dumplings With Spicy Glass Noodle Salad
[Vegan]

To Make the Filling:

1. Combine all filling ingredients.
2. Season with the sauce, leaning heavily on soy sauce, garlic powder, ginger powder, and rice vinegar.

To Make the Sauce:

1. Whisk all ingredients together, tasting periodically to get it to your liking. Go heavier on the vinegar and soy, with approximately equal portions of the others.

To Make the Dumplings:

1. Mix all the dough ingredients together in a big bowl and add the water.
2. When you're ready to roll it out, heavily flour a board and get to it! You'll want a side dish of flour for periodic sprinkling, but it's important to keep it sticky to seal the edges. You're striving for a thickness somewhere around 1/8-3/16-inch. Try to get as thin as possible without tearing.
3. Cut out some circles (around 4-inch), stuff them up with a tablespoon of filling, seal the edges with a bit of water, and set them aside. A bit of time in the refrigerator before cooking helps the texture, if you have time.
4. Pan fry in a bit of sesame oil for a few minutes until browned on one side. At that point flip them over, hit the pan with 1/4 cup of vegetable broth, and cover for about 5 minutes of steam time. Serve immediately, or keep under foil in a warm oven until you're ready.

To Make the Glass Noodle Salad:

1. Follow package instructions to cook the noodles.
2. Once the noodles are cold, add in some of the leftover vegetables from the dumplings.
3. Sauté the baby bok choy and add that to the noodles.
4. Add in the seasonings and toppings and mix well.