by Marcy Roberts
I love eating Chinese-style dumplings this time of year, but at most traditional restaurants you can really only get two kinds: veggie or meat. So I thought, why not combine them? Here’s my favorite (healthier) way to do it:
Serve these as an appetizer or make them a meal by adding steamed spinach and carrots to your plate—and don’t forget the chopsticks.
TURKEY AND PORK DUMPLINGS WITH BOK CHOY
Makes 24–30 dumplings
1 cup chopped bok choy stalks
2 cups chopped bok choy leaves
1 lb. ground turkey and/or pork
1/2 cup minced scallions
2-3 Tbsp. peeled and grated ginger
1 Tbsp. minced garlic
2 Tbsp. white rice wine or mirin
1 egg, lightly beaten
1 Tbsp. peanut or vegetable oil
1 Tbsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. sugar
1 Tbsp. sriracha (optional)
1 package of wonton wrappers (you can find these in the frozen aisle in most grocery stores or Asian specialty markets)
SOY DIPPING SAUCE
1/2 cup soy sauce
1 scallion, very thinly sliced
1/4 cup rice vinegar
1 tsp. sugar
2 tsp. sesame oil
Bring a pot of salted water to a boil over high heat. Add the bok choy stalks and allow the water to return to a boil. Add the bok choy leaves and blanch for 1 minute or until the leaves turn bright green. Immediately remove bok choy and place into a bowl of ice water. Once the leaves/stems have cooled, squeeze out all excess water.
Heat the oil in a small saute pan over medium heat and add the scallions, ginger and garlic. Cook until fragrant, about 2 to 3 minutes, then remove from heat.
In a large bowl, place the bok choy, scallion mixture and all of the remaining filling ingredients. Mix together until thoroughly combined. Cover and refrigerate for at least 3 hours or overnight. The longer it rests, the easier it will be to work with.
Arrange 4 wrappers on a work surface (keep remaining wrappers covered with plastic wrap or a paper towel) and mound a tablespoon of filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with one at a time, gather opposite corners of the wrapper around filling, pressing together to seal, then fold up remaining 2 corners into the point and seal all edges. You’ll make a square dumpling that looks a bit like an envelope. Continue with the remaining wrappers and filling and you’ll end up making between 24 and 30 dumplings.
Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water. Arrange dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 12-15 minutes. Enjoy with soy dipping sauce.