Recipe Courtesy of Christina O'Neill
1 package Dumpling Wrapper
2 cups of chopped bok choy
¼ Cup of chopped Scallions
3 tsp salt, divided
2 tsp minced garlic
2 tsp minced ginger
6 Tbsp light soy sauce
1 Tbsp vegetable oil
1 pound lean ground pork
1 tsp cornstarch
2 Tbsp sesame oil
1/4 cup soy sauce
1 tsp sesame oil
½ tsp ginger slivers
½ Tsp chopped Scallions
Cut the bok choy across into thin strips. Place it in a pot with water enough to cover vegetables. Bring to boil and drain vegetables in a colander and let cool. Mix with 2 teaspoons salt and 3 Tablespoon Soy sauce. Set aside for 5 minutes.
In a large bowl, mix the bok choy, scallions, pork, garlic, ginger, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, egg, vegetable oil and soy sauce.
Place about 1 tablespoon pork mixture in the center of the circle. Moisten wrapper edge with water. Lift up the edges of the circle and pinch and pleat up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remainder of wrapper and filling.
Heat a nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the skillet to coat the sides. Place 12 dumplings in single layer and Add 1 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Fry for 2 minutes, or until the bottoms are golden brown.
Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix soy sauce with 1 teaspoon sesame oil, ginger slivers and chopped scallions. For an extra kick, add 1 teaspoon of Asian chili sauce or oil. Serve with the dumplings.
A word of warning: if you choose to fry the dumplings, please remove the skillet from the heat source when you add the water. I fried my dumplings until they were a lovely golden brown, then in a showing of remarkable stupidity and negligence, opened the faucet on my pot filler and began to add water to the pan. A towering inferno ensued.