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
Instructions
Combine the ground chicken, bok choy, chives, ginger, garlic, sesame oil, vinegar, and pepper into a medium bowl until well blended.
Place wrappers on a work surface lined with parchment paper.
To assemble the dumplings place ½ tablespoon of filling per wonton.
Rub the edges of the wrappers with water using your fingertip.
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.
Now you can either steam or pan fry the dumplings, here's how:
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)
Layer the steamer baskets with vegetable leaves (I used bok choy) to prevent the dumplings from sticking.
Place the bamboo steamer over the water and cook for about 10 minutes or until the dumplings are fully cooked.