Bok Choy Dumplings Recipes

Steps:

• Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
• Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions.

Steps:

• Steam the bok choy until wilted. After it cools, drain it and finely chop it. Make sure there is no excess liquid. Place bok choy in a medium sized bowl.
• Puree tofu and egg whites in a food processor. Add this mixture to the bok choy.
• Add scallions to bok choy mixture.
• Combine the remaining ingredients, except for the wonton wrappers, in a small bowl. Add this to the bok choy mixture and mix well.
• To form the dumplings: Put about 2 teaspoons of the bok choy mixture into the center of a wonton wrapper. Pull sides of dough up and pinch them together at three or four points, leaving the middle of the filling exposed at the top.
• Steam the dumpling over boiling water for about 4 minutes or until they look cooked through.
• When eating, you can dip these in a little soy sauce or other asian sauces.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
• Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
• Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
• Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
• Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
• Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.

Steps:

• PREPARE THE BROTH USING THE FIRST 8 INGREDIENTS.
• Chop the onion and garlic in the food processor.
• Fry the onion and garlic in the oil.
• Add the stock, salt, pepper and soy sauce.
• Rinse Bok Choy, chop leaves off and add stems to soup.
• Simmer 5 minutes.
• Chop the leaves and add to the soup.
• Simmer for another 2 minutes.
• PREPARE THE PORK DUMPLINGS USING REMAINING INGREDIENTS.
• Mix all dumpling ingredients in a bowl.
• You may wrap spoonfuls of the pork mixture into dumpling wrappers, or just drop spoonfuls of pork mixture into simmering broth.
• Add dumplings to simmering broth.
• Simmer another 10 minutes.

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.