We keep these dumplings weeknight-doable by using easy-to-find wonton wrappers (look for them near the tofu) and the simplest folding method. To make this a communal meal, set out the steamer baskets on a towel so your family can help themselves. If your bok choy is larger than what we call for, cut it into quarters so it will fit in the baskets.
8 ounces fresh shiitake mushrooms
1 tablespoon toasted sesame oil
1 cup chopped leek (about 1 leek)
3/4 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
6 ounces ground chicken
2 tablespoons plus 1/2 tsp. reduced-sodium soy sauce, divided
24 square wonton wrappers
4 (3-oz.) baby bok choy, halved
3 tablespoons fresh lemon juice
2 tablespoons mirin
1 teaspoon granulated sugar
Calcium 12% DV
Potassium 21% DV
Added sugars 3g
How to Make It
Remove stems from mushrooms; discard or reserve for making stock. Finely chop mushroom caps.
Heat a large skillet over medium-high. Add oil; swirl to coat. Add mushrooms, leek, ginger, and garlic; cook until leek is tender and mushroom liquid has evaporated, about 7 minutes. Cool 10 minutes.
Line a baking sheet with plastic wrap, and coat with cooking spray. Combine chicken, mushroom mixture, and 1/2 teaspoon soy sauce. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), place wrapper on a work surface, starchy side up. Moisten edges of wrapper with water. Spoon about 2 teaspoons filling into center of each wrapper. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place on prepared baking sheet; cover with a damp towel or paper towels to prevent drying. Repeat procedure with remaining wrappers and filling.
Line both tiers of a 2-tiered bamboo steamer with parchment paper. Divide dumplings and bok choy between baskets. Stack baskets; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil over high. Place steamer in skillet; steam dumplings 8 minutes or until done.
5. Meanwhile, combine lemon juice, mirin, sugar, and remaining 2 tablespoons soy sauce in a small bowl, stirring until sugar dissolves. Serve dumplings and bok choy with sauce.
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