Combine spelt flour, light spelt flour, and sea salt in a large mixing bowl.

Add coconut or olive oil and work it in with your hands.

Slowly pour boiling water in, stirring to combine.

Knead into a soft dough, cover, and let rest while preparing the filling.

Warm olive oil in a large pan over medium heat.

Add diced shallots or onion, minced ginger, and minced garlic, saute for 4 minutes.

Add diced asparagus, snow peas, and green peas.

Saute until vegetables are bright green, about 4-5 minutes.

Add sea salt and lemon juice to taste.

Remove from heat and let cool.

Flour working surface with light spelt flour.

Cut a medium-sized piece from the dough at a time and roll into a rope of even thickness.

Cut the rope into small pieces.

Roll each piece in the flour and press into a round disk.

Roll each disc into a 1/8-inch-thick dumpling skin.

Add torn fresh basil to the filling, if using.

Fill each skin with a small amount of filling.

Pinch both edges together to enclose the filling, ensuring the dumpling is sealed securely.

Place finished dumplings on a parchment paper-covered tray.

Repeat with remaining dough and filling.

Cook immediately or freeze for later.

To freeze, transfer into large Ziplock bags once hard and keep frozen for up to one month.

To cook, bring a large pot of salted water to a boil.

Add dumplings and gently stir, making sure that they're not sticking to the bottom.

Boil for 3-4 minutes, until the dumplings float to the surface.

Remove to a bowl with a slotted spoon.

Add ghee or any mild tasting oil and mix, ensuring that the dumplings don't stick together.

Serve with pesto, chimichurri, or sour cream (or plain yogurt).