- Hearty & Grounding
- Starters
- Vegetarian
- Prep 50 min
- Cook 12 min
- Serves 4 (about 24 dumplings)
Green with bok choy and packed with shiitake, these pleated little parcels take a little patience and reward it. Make a big batch and freeze half, uncooked, for the days you need them.
Ingredients
Filling
- 250 g bok choy, very finely chopped
- 1 tsp salt
- 150 g shiitake mushrooms, finely chopped
- 1 small carrot, grated
- 2 spring onions, finely sliced
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp cornflour
To assemble
- 24 round dumpling wrappers
- 1 tbsp neutral oil for frying
- 60 ml water
Dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil (or to taste)
Method
- Toss the bok choy with the salt and leave for 10 minutes. Squeeze it out in a clean tea towel until really dry.
- Fry the mushrooms in a dry pan for 4 to 5 minutes until the moisture has gone. Let cool.
- Mix the bok choy, mushrooms, carrot, spring onions, garlic, ginger, soy sauce, sesame oil and cornflour.
- Place a teaspoon of filling in the middle of a wrapper. Wet the edge with a fingertip of water, fold in half and pinch shut, pleating if you like.
- Heat the oil in a wide non-stick pan with a lid. Place the dumplings flat side down and fry for 2 minutes, until golden.
- Pour in the water, cover immediately and steam for 5 minutes. Remove the lid and cook for a minute more until the bottoms are crisp again.
- Mix the dipping sauce and serve alongside.
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