Bok Choy/Pickled Mustard Greens Dumplings

Name: Bok Choy/Pickled Mustard Greens Dumplings
Total time: 7200 s
Yield: Serves 6 servings
Ingredients: 14 oz bok choy (about 400 grams); Salt (for salting the vegetables); 14 oz ground pork (about 400 grams); 2 green onions; 1 teaspoon minced ginger; 7 oz napa cabbage or bok choy (about 200 grams); 1 tablespoon rice wine; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1 pinch pepper and salt; 60 dumpling wrappers

欣欣*甜蜜食光 @singsingfood

Bok Choy/Pickled Mustard Greens Dumplings

欣欣*甜蜜食光 @singsingfood

Saved

Ingredients

2 hours

Serves 6 servings

14 ozbok choy (about 400 grams)
Salt (for salting the vegetables)
14 ozground pork (about 400 grams)
2green onions
1 teaspoonminced ginger
7 oznapa cabbage or bok choy (about 200 grams)
1 tablespoonrice wine
1 teaspoonsoy sauce
1 teaspoonsesame oil
1 pinchpepper and salt
60dumpling wrappers

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Steps

2 hours

1

Wash the bok choy and sprinkle with salt to pickle it. (You can salt it ahead of time and let it sit for 1–2 days for a more pickled flavor.)
2

Rinse the salted bok choy and finely chop it. Wash and finely chop the napa cabbage, sprinkle with a little salt, and mix to draw out excess water. Finely chop the green onions and ginger.
3

In a bowl, mix the ground pork with rice wine, soy sauce, pepper, and salt until it becomes slightly sticky. Add the bok choy, napa cabbage, and sesame oil, and mix well to make the filling.
4

Prepare a small bowl of water and dust a plate with flour to prevent the dumplings from sticking. Place a spoonful of filling in the center of each dumpling wrapper, moisten the edge of the wrapper with water, and fold to seal.
5

To cook fresh dumplings, bring a pot of water to a boil, add the dumplings, and when the water returns to a boil, add cold water. Repeat this step twice (add water two times in total) until the dumplings float. (For frozen dumplings, add water three times.)