Bok Choy and Mushroom Dumplings

Ingredients

Bok choy

2 cups, finely chopped

Mushrooms

1 cup, finely chopped (shiitake or button mushrooms work well)

Garlic

2 cloves, minced

Fresh ginger

1 tablespoon, grated

Green onions

2, chopped

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Wonton wrappers

1 package (about 30-40 wrappers)

Vegetable oil

2 tablespoons (for frying)

Water

1/2 cup (for steaming)

Instructions

1. In a large mixing bowl, combine the finely chopped bok choy, mushrooms, minced garlic, grated ginger, soy sauce, sesame oil, and chopped green onions. Mix thoroughly until well combined.
2. Lay out a wonton wrapper on a clean surface. Place about 1 tablespoon of the filling in the center of the wrapper.
3. Dampen the edges of the wrapper with a little water using your finger to help seal it.
4. Fold the wrapper in half to create a triangle, pressing the edges firmly to seal. Make sure there are no air pockets.
5. Repeat the process until all the filling is used up, placing the formed dumplings on a parchment-lined tray.
6. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the dumplings in a single layer, making sure not to overcrowd the pan.
7. Fry the dumplings for 2-3 minutes or until the bottoms are golden brown.
8. Carefully pour in the water, cover the skillet with a lid, and steam the dumplings for 8-10 minutes, or until they are cooked through.
9. Remove the lid and let the dumplings cook for an additional minute to crisp up the bottoms if desired.
10. Serve hot with extra soy sauce or your favorite dipping sauce.