Chinese Dumplings with Pork & Bok Choy

Chinese cuisine has many different kinds of dumplings, with countless fillings and cooking methods. They can be steamed, boiled, pan-fried, or even boiled first and then fried. Fillings are often made with meat, vegetables, shrimp, or a combination of all three. This version is made with ground pork and bok choy. The recipe uses ready-made dumpling wrappers, which make the process much quicker and easier. The thin dough seals well with egg white or water, stays tender after cooking, and doesn’t fall apart while boiling 

Ingredients

• 1 package dumpling wrappers (50 pcs)

• 0.5 kg ground pork

• 0.5 kg bok choy (I used baby bok choy)

• 3 green onions

• 2 eggs

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• salt to taste

• black pepper to taste

Steps

1. Boil the bok choy in salted water for 2 minutes

2. Rinse with cold water, squeeze out the excess liquid well, and finely chop

3. Finely chop the green onions

4. Separate the egg yolks from the whites

5. Add the yolks to the ground pork, season with salt and pepper, add soy sauce and sesame oil, and mix well

6. Add the bok choy and green onions, mix again

7. Place the filling onto the wrappers using a teaspoon

8. Brush the edges with egg white and seal well

9. Boil in salted water for 15 minutes

Serve with sauce if desired. For the sauce, mix equal parts soy sauce and vinegar and add finely chopped ginger