Bok Choy and Shrimp Dumplings

Ingredients

Water

for boiling dumplings and 1/4 cup for cornstarch slurry

Cornstarch

2 tablespoons

Green onions

2, finely chopped

Wonton wrappers

24 pieces

Sesame oil

2 tablespoons

Soy sauce

2 tablespoons

Garlic

2 cloves, minced

Ginger

1 tablespoon, finely grated

Shrimp

1 cup, peeled, deveined and finely chopped

Bok choy

1 cup, finely chopped

Instructions

1. In a large bowl, combine the chopped bok choy, shrimp, grated ginger, minced garlic, soy sauce, and sesame oil. Stir until the filling is well mixed.
2. Take one wonton wrapper and place a heaping teaspoon of the filling in the center. Moisten the edges of the wrapper with water using your fingertip.
3. Fold the wrapper in half, forming a triangle, and press the edges to seal. Bring the two opposite corners of the triangle together and press to seal, creating a dumpling shape.
4. Repeat this process with the remaining wrappers and filling.
5. In a large pot, bring water to a rolling boil. Carefully add the dumplings, ensuring they don't stick together. Cook for 5-7 minutes, or until they float to the top and the shrimp is cooked through.
6. While the dumplings are cooking, prepare the sauce. In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry.
7. Heat a small pan over medium heat and add a dash of oil. Add the chopped green onions and sauté for 1-2 minutes, or until fragrant.
8. Pour in the cornstarch slurry and continue to cook, stirring continuously, until the sauce has thickened.
9. Serve the freshly cooked dumplings hot, with the green onion sauce on the side for dipping.