Photo: Greg Dupree
Active Time
30 Mins
Total Time
40 Mins
Serves 4 (serving size: 6 dumplings, 2 bok choy halves, and about 5 tsp. sauce)

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.

How to Make It

Step 1

Remove stems from mushrooms; discard or reserve for making stock. Finely chop mushroom caps.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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