Steamed Pork Dumplings

Source: Adapted from Wok & Stir-Fry, Fabulous Fast Food with Asian Flavors

Makes about 80-90 dumplings

round wonton wrappers

For the filling:
1 pound bok choy leaves or white cabbage (I used bok choy)
1 pound lean ground pork
1 tablespoon scallions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 teaspoons salt (I used about 1 1/2 teaspoons)
1 teaspoon light brown sugar
2 tablespoons light soy sauce (I used low-sodium soy sauce)
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sesame oil

For the dipping sauce:
2 tablespoons red chili oil
1 tablespoon light soy sauce (used low-sodium soy sauce)
1 teaspoon garlic, finely chopped
1 tablespoon scallions, finely chopped

Blanch the bok choy until softened. Drain and finely chop, there may still be a small amount of liquid still in the leaves and that's ok. Mix the bok choy with remaining ingredients (pork through sesame oil).

Place about 1 tablespoon of filling in the middle of the wonton wrapper. Dip finger tip in water and run around the edge of the wrapper, then fold in half and seal. Then, pinch into a fan-fold to make little dumpling "purses" which will tightly seal the dumpling. Repeat until all dumplings are made.

Line each level of the bamboo steamer with Napa cabbage or some other type of lettuce to keep the dumplings from sticking to it. Bring water to a boil in a wok, then place bamboo steamer filled with first batch of dumplings over the top. Allow to steam for about 10 minutes. Check to see if the dumplings are firm, and if they are you can remove and set aside. Repeat until all dumplings have been steamed. Serve with sauce.

Dumplings can be frozen prior to cooking. Do not thaw before steaming.

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