Chicken & Bok Choy Chinese Dumplings
  • ½ lb ground chicken
  • ¾ cup baby bok choy, steamed and finely chopped
  • 2 tablespoons, chives finely chopped
  • 1 tablespoon freshly grated ginger
  • 1 garlic clove, finely minced
  • 1 tablespoon sesame oil
  • ½ teaspoon rice wine vinegar
  • ⅛ teaspoon white pepper
  • 1 package round wonton wrappers (you can find these at an Asian supermarket)
  • 1 tablespoon vegetable oil, if pan frying
  • black and white toasted sesame seeds for garnish
  • Additional chopped chives for garnish
  1. Combine the ground chicken, bok choy, chives, ginger, garlic, sesame oil, vinegar, and pepper into a medium bowl until well blended.
  2. Place wrappers on a work surface lined with parchment paper.
  3. To assemble the dumplings place ½ tablespoon of filling per wonton.
  4. Rub the edges of the wrappers with water using your fingertip.
  5. Fold the dough over the filling to create a half-moon shape, and pinch the edges to seal. (here's where you need to be very careful, make sure those edges are tightly sealed otherwise you will end up with E.D.S. - Exploded Dumpling Syndrome.
  6. Now you can either steam or pan fry the dumplings, here's how:
  7. To steam the dumplings, add about 1 to 2 inches of water into the bottom of a large pan and bring to a boil. (I have a double decker bamboo steamer and I make sure not to submerge the bottom layer of the steamer into the water)
  8. Layer the steamer baskets with vegetable leaves (I used bok choy) to prevent the dumplings from sticking.
  9. Place the bamboo steamer over the water and cook for about 10 minutes or until the dumplings are fully cooked.
  10. To pan fry the dumplings, add oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (3-4 tablespoons) and place a lid over the pan to steam. The dumplings should be done once all of the water has been absorbed. Garnish with additional chives, chopped peanuts and serve with dipping sauces. Makes about 24 dumplings or in my case 15 due to E.D.S.
  11. Serve with dipping sauces and garnished with sesame seeds and chives