Makes about 20 dumplings
Ingredients
1/2 tablespoon fresh ginger, chopped fine
1/2 tablespoon garlic, chopped fine
1/4 cup scallions, sliced thin
1 cup shredded baby bok choy or Chinese greens (blanched)
2 teaspoons hot Chinese mustard
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon black sesame seeds
1 tablespoon sesame oil
1 tablespoon canola oil
1 package of Dumpling Skins (round not square)
Directions
Place all ingredients in a largebowl (except oils & wrappers) and mix well. Refrigerate about 30 minutes before using. Place 1 round dumpking wrapper on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining mixture. In a cast-iron frying pan, heat the oil over high heat. When a wisp of white smoke appears, turn off the heat to medium and allow the dumplings to cook for 3 minutes. Pour 1/2 cup of the water into the pan and allow the dumplings to cook for 7 to 10 minutes, or until the water evaporates. Reduce the heat to low and allow the dumplings to cook for about 2 minutes, or until they are golden brown on the bottom and the skins are translucent on top. To ensure the dumplings cook evenly, move the pan back and forth on the burner to distribute the heat evenly and prevent sticking.
Miso Ginger Glaze
Ingredients
1/2 tablespoon fresh ginger, chopped fine
1/4 cup miso paste
1 tablespoon mirin
1 teaspoon brown sugar
Directions
In a small bowl whisk together all ingredients until a smooth paste is formed. Serve with HOT dumplings.