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Pork and Vegetable Dumplings

September 22, 2008

This weekend Haley hosted a baby shower and the food was all Asian recipes.  Over this week I’ll post the recipes we made for the party, starting with these dumplings I’ve made a few times and always turn out perfectly.  The recipe, from Martha Stewart, makes a lot, so don’t be afraid to halve the recipe- that works fine too.  If you’re going to put these on a platter and they will not be consumed immediately, coat them with a little cooking spray or vegetable oil to keep them from sticking together.  This makes 30 to 40 dumplings.


2 pounds bok choy, root end cut off
1/2 pound ground pork (or you can substitute ground chicken, turkey or finely chopped shrimp)
1 egg
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon soy sauce
1 teaspoon grated fresh ginger
2 teaspoons Asian fish sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 twelve-ounce package dumpling wrappers (round or square)

Dipping Sauce:

2 1/2 teaspoons sugar
1 1/2 tablespoons toasted sesame oil
2 tablespoons thinly sliced scallion greens


Fill a large saucepan with cold water, and bring to a boil. Add the bok choy, and gently boil until tender, about 2 to 3 minutes. Remove bok choy from saucepan and plunge into a bowl of ice water to stop cooking. Drain, discarding the liquid, and finely chop. Place bok choy in a clean kitchen towel or a double thickness of cheesecloth, and squeeze out all of the water (you want the bok choy as dry as possible). Transfer to a bowl, and set aside.

In a medium bowl, combine pork, egg, cornstarch, oil, 1 tablespoon soy sauce, ginger, fish sauce, salt, and pepper. Add chopped bok choy, and mix well.

Place a dumpling wrapper in one hand, and spoon about 1 tablespoon of meat mixture into the middle of the wrapper. Dampen fingertips, and moisten entire edge of the wrapper. Fold dumpling in half to enclose filling, and pinch the two edges together tightly, forming a semicircle (or triangle if using square wrappers). Repeat this process until all the filling is used up.

Bring a large pot of water to a boil. Add as many dumplings as will fit without crowding. Gently stir them up from the bottom to prevent sticking, cover, and bring back to a boil, about 1 minute. Uncover, add 1/4 cup cold water, replace cover, and bring water back to a boil. Boil for about 2 more minutes. Remove with a slotted spoon and keep warm. Continue until all have been cooked.

To make the dipping sauce, combine remaining 1/2 cup soy sauce, sugar, sesame oil, and scallion. Mix well, transfer to small serving dishes, and serve with dumplings.

2 Comments leave one →
  1. Amanda permalink
    September 22, 2008 7:35 pm

    These were dee-lish!

  2. Haley permalink
    September 25, 2008 1:27 pm

    These were my first request when Sarah was creating the shower menu, and they were, as I remembered them, amazing. I ate the rest cold when I got home that night. I’m not ashamed. I even ate them with the SPRING ROLL sauce, and they were still amazing. In short, I wish I could eat these every day. The end.

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