Bok Choy Dumplings Recipes

BOK CHOY DUMPLINGS

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.

CHICKEN SOUP WITH DUMPLINGS

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.

PORK DUMPLING AND BOK CHOY SOUP

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.

GRILLED BOK CHOY

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
• Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

DUMPLING NOODLE SOUP

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.