Sift the flour into a bowl, then pour in the water and mix to a firm dough. Knead until smooth on a lightly floured surface, then cover with a damp cloth and set aside for 25 - 30 minutes.
For the filling, blanch the bok choy until soft. Drain and chop finely. Mix the bok choy with the pork, scallions, ginger, salt, sugar, soy sauce, wine, and sesame oil.
Lightly dust a work surface with flour. Knead and roll the dough into a long sausage about 1 inch in diameter. Cut the sausage into 80 - 90 small pieces and flatten each piece with the palm of your hand.
Using a rolling pin, roll out each piece into a thin pancake about 2 1/2 inches in diameter.
Place about 1 1/2 tablespoons of the filling in the center of each pancake and fold into a half-moon pouch.
Pinch the edges firmly so that the dumpling is tightly sealed.
Bring 2/3 cup salted water to a boil in a wok. Add the dumplings and poach for 2 minutes. Remove the wok from the heat and leave the dumplings in the water for another 15 minutes.
Make the dipping sauce by combining all the sauce ingredients in a bowl and mixing well. Serve in a small bowl with the dumplings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (20g)|
|Recipe Makes: 80 Servings|
|Calories from Fat: 9 (28%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 10.2mg||0 %|
|Potassium 41mg||1 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.6g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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