For filling:

1 pkg. won-ton or gyoza wrappers

½ cup finely chipped bok choy leaves

½ cup finely chopped Napa cabbage

½ cup finely chopped green onion

¼ cup finely chopped water chestnuts

1 tsp ground ginger

2 cloves garlic, minced

1 lb. ground pork

2 tsp soy sauce

2 tsp rice wine vinegar

1 tsp sesame oil

Salt & pepper


For cooking:

1 tbsp cornstarch

2 tbsp + 1/3 cup water

1 tbsp vegetable oil
 

•Combine all filling ingredients in a bowl and combine well with your hands

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•In a separate small bowl, combine cornstarch and 2 tbsp water

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•Place a won-ton wrapper on your prep surface. Cover the remaining wrappers with a damp paper towel to avoid them drying out while filling dumplings. Add a tsp of filling into the center of the wrapper, taking care not to over fill or spread the filling out too close to the edges

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•To fold the dumpling, moisten the edges of the wrapper with the cornstarch water mixture. Gently lift the edges of the wrapper over the filling and pinch while folding to seal

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•Heat a non stick skillet with vegetable oil and cook for 2-3 min. until browned. Add 1/3 water, cover and steam dumplings until the liquid is absorbed ~ 5 min. Serve warm with your favorite dipping sauce