Bok Choy and Vegetable Dumplings

Ingredients

Bok choy

2 cups, finely chopped

Carrots

1 cup, grated

Mushrooms

1 cup, finely chopped

Green onions

1/2 cup, chopped

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Wonton wrappers

1 package (about 40 wrappers)

Water

as needed for sealing

Vegetable oil

1 tablespoon (for frying)

Soy sauce

for serving as a dipping sauce

Instructions

1. In a large mixing bowl, combine the finely chopped bok choy, grated carrots, chopped mushrooms, green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Mix well until all ingredients are evenly coated.
2. Take a wonton wrapper and place a teaspoon of filling in the center. Be careful not to overfill.
3. Dip your finger in water and moisten the edges of the wrapper to help seal it.
4. Fold the wrapper in half to form a triangle, pressing the edges firmly to seal. Ensure there are no air pockets.
5. Bring the two bottom corners of the triangle together and pinch to seal, forming a lovely dumpling shape.
6. Repeat the process with the remaining wrappers and filling, placing the completed dumplings on a parchment-lined baking sheet.
7. In a large skillet, heat the vegetable oil over medium heat. Once hot, place the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
8. Carefully add 1/4 cup of water to the skillet, then cover with a lid to steam the dumplings for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
9. Serve the dumplings hot with soy sauce or your favorite dipping sauce for a perfect finish.