Pork and Baby Bok Choy Dumplings

Method15 steps · about 2 hr 15 min

1. 1

   Step 1: Wash the fresh baby bok choy (3 lb) thoroughly to remove grit. Keep the ground pork refrigerated while preparing the vegetables.

   Uses 3 lb fresh baby bok choy, for the filling · Water to wash the bok choy thoroughly

   
2. 2

   Step 2: Bring a pot of vegetable-blanching water to a boil. Add the washed baby bok choy and blanch for about 2 minutes, until wilted.

   Blanch the baby bok choy · 2 minUses All the washed bok choy, excluding washing water · Water, enough to blanch the bok choy; discard after use

   
3. 3

   Step 3: Lift the blanched bok choy into a colander, cool it under cold running water and drain. Squeeze out as much water as possible, then chop it very finely. Discard the blanching and cooling water.

   Uses Only the blanched bok choy lifted from its cooking water · Cold running water to cool the blanched bok choy

4. 4

   Step 4: Mix the chopped, squeezed bok choy with the 1½ lb raw ground pork, ⅔ cup Shaoxing wine, ½ cup neutral oil, 3 tbsp sesame oil, 1 tbsp salt, 3 tbsp soy sauce, ¼ tsp white pepper and ⅔ cup filling water. Stir vigorously for about 6–8 minutes, or up to 10 minutes if needed, until smooth, well combined and paste-like. Keep the filling refrigerated between small wrapping batches.

   Uses All the squeezed chopped vegetable, excluding discarded preparation water · 1½ lb raw ground pork, not too lean · ⅔ cup Shaoxing wine, for the filling · ½ cup neutral oil, such as canola oil, for the filling · 3 tbsp sesame oil, for the filling · 1 tbsp salt, for the filling · 3 tbsp soy sauce, for the filling · ¼ tsp white pepper, for the filling

5. 5

   Step 5: Set out a small bowl of wrapper-edge water and keep the three packages of wrappers covered so they do not dry out. Make a couple of test dumplings first: moisten a wrapper’s edge, put a little less than 1 tbsp filling in the middle, fold it in half and pinch the centre together. Make two folds on each side and seal completely. Reduce the filling if needed for a secure seal, keeping the remaining filling cold.

   Uses 3 packages ready white round dumpling wrappers · Water, a small bowlful for moistening wrapper edges · The prepared raw filling: use a small portion for test dumplings and keep the rest refrigerated

6. 6

   Step 6: Bring a separate pot of dumpling-boiling water to a boil. Add the test dumplings, return the water to a boil and simmer for about 6–8 minutes, checking at 6 minutes. Continue until the wrappers are cooked and the pork filling reaches at least 71°C (160°F). Lift and let them cool enough to taste; taste only after they are fully cooked.

   Cook the test dumplings · 6 minUses Only the couple of sealed test dumplings, separate from unused wrappers and cold filling · Enough clean water to boil the test dumplings

7. 7

   Step 7: After tasting the cooked test dumplings, adjust the remaining cold filling only if needed with a little extra sesame oil, soy sauce, salt, white pepper, Shaoxing wine or water. Mix thoroughly and keep the filling cold.

   Uses The remaining refrigerated filling after removing the test-dumpling portions · Sesame oil, only if needed after tasting a fully cooked test dumpling · Soy sauce, only if needed after tasting a fully cooked test dumpling · Salt, only if needed after tasting a fully cooked test dumpling · White pepper, only if needed after tasting a fully cooked test dumpling · Shaoxing wine, only if needed after tasting a fully cooked test dumpling · Water, only if needed to adjust the filling after tasting a fully cooked test dumpling

8. 8

   Step 8: Wrap the rest in the same way, using a little less than 1 tbsp filling per wrapper and reducing it when needed to seal securely. Keep unused wrappers covered and work with small portions of filling from the refrigerator. Place the dumplings on parchment-lined trays without touching. Expect about 7–8 dozen; package counts and filling distribution vary, so stop when either supply runs out and promptly refrigerate any remaining filling or seal surplus wrappers for later. Cook the dumplings promptly using ONE of the three routes below, or freeze the portions you are not cooking.

   Uses Only the ready wrappers left after making the test dumplings · Remaining adjusted cold filling · Water as needed to moisten the remaining wrapper edges

9. 9

   Step 9: For dumplings to cook later, cover the non-touching parchment-lined trays tightly and freeze the raw dumplings overnight until solid. Transfer them to airtight freezer bags and return them to the freezer. Use within 3 months for the best taste. Cook from frozen with the chosen route below, checking that the pork is fully cooked.

   Uses Only the raw assembled dumplings being saved for later, separate from those cooked fresh

10. 10

    Step 10: BOILING ROUTE ONLY: bring a large pot of dumpling-cooking water to a boil. Add the chosen fresh dumplings, or frozen dumplings directly from the freezer, and bring the water back to a boil. Simmer for about 6–8 minutes, checking at 6 minutes; frozen dumplings take longer and may need more time. Continue until the wrappers are cooked and the pork filling reaches at least 71°C (160°F). Lift and drain the cooked dumplings, leaving the cooking water behind.

    Boil the chosen dumplings · 6 minUses Only the fresh dumplings selected for boiling; skip this input if using frozen ones · Only the frozen dumplings selected instead of fresh dumplings · Enough clean water to boil the selected dumpling portion

11. 11

    Step 11: PAN-FRIED ROUTE ONLY: heat 2 tbsp pan-frying oil in a non-stick pan over medium-high heat. Arrange only as many chosen fresh or frozen dumplings as fit in one layer, and fry for about 2 minutes. Keep other raw dumplings refrigerated or frozen while this batch cooks.

    Pan-fry the first side · 2 minUses 2 tbsp neutral oil for each pan batch, only if choosing the pan-fried route · Only one pan batch of fresh dumplings; skip if using frozen ones · Only one pan batch of frozen dumplings, used instead of fresh ones

12. 12

    Step 12: For the pan-fried batch, carefully add a thin layer of pan-steaming water, cover and reduce the heat to medium-low. Steam until the water evaporates and the wrappers and pork are cooked through to at least 71°C (160°F). If the water evaporates too soon, add a little more, cover again and continue until cooked through.

    Uses Pan batch after its first fry · Water, enough for a thin layer in the frying pan, plus a little more only if needed to finish cooking

13. 13

    Step 13: Once that pan batch is cooked and the water has evaporated, uncover and increase the heat to medium-high. Cook until the bottoms are golden brown and crisp, then lift them out, leaving surplus oil in the pan. If cooking more pan batches, repeat the pan-frying and steaming sequence with 2 tbsp frying oil for each batch, keeping uncooked dumplings cold.

    Uses Cooked pan batch after covered steaming

14. 14

    Step 14: STEAMED ROUTE ONLY: line a steamer basket with perforated parchment. Put only the chosen fresh or frozen dumplings in it, ½–1 inch apart. Bring the separate steamer water to a steady simmer, place the covered basket over it and steam for about 8–10 minutes, checking at 8 minutes. Frozen dumplings take longer. Continue until the wrappers are cooked and the pork filling reaches at least 71°C (160°F), keeping enough water beneath the basket and adding hot water only if needed.

    Steam the chosen dumplings · 8 minUses Only fresh dumplings selected for steaming, separate from other cooking routes · Only frozen dumplings selected instead of fresh ones · Water, enough for the external steamer, with hot top-ups only if needed

15. 15

    Step 15: Serve the dumplings cooked by your chosen route while hot, with optional ready chili oil and Chinese black vinegar to taste. Leave any unused raw dumplings refrigerated or frozen; do not run the cooked dumplings through the other cooking routes.

    Uses Only drained dumplings if the boiling route was selected · Only lifted crisp dumplings if the pan-fried route was selected · Only cooked dumplings if the steamed route was selected · Ready chili oil, to taste for dipping · Chinese black vinegar, to taste for dipping