Chicken, Bok Choy and Scallion Dumplings

Level: Intermediate
Yield: 28 to 32 dumplings
Nutritional Analysis Per Serving (Serving Size: 1 of 30 servings): Calories 100, Total Fat 6 g, Saturated Fat 1 g, Carbohydrates 8 g, Dietary Fiber 0 g, Sugar 0 g, Protein 4 g, Cholesterol 18 mg, Sodium 106 mg
Total: 5 hr (includes chilling time)
Active: 1 hr 30 min

Relive cherished childhood memories with these irresistible Chicken, Bok Choy and Scallion Dumplings, inspired by unforgettable dim sum at Manhattan's iconic Nom Wah Tea Parlor on Doyers Street. Pair them with an ice-cold soda for that nostalgic fizz, just like family outings from my pastnow shared with my daughter, Ava. This family-favorite recipe shines pan-fried for a crave-worthy golden crust and irresistible crunch, though steaming offers a simpler delight. Amp up the dipping sauce with chile oil or hot sauce for a fiery twist that'll have everyone reaching for more!

Filling:

Kosher salt
1/2 teaspoon baking soda
4 baby bok choy or 1 large one, thinly sliced
1 pound ground white meat chicken
6 scallions, thinly sliced
1 tablespoon grated ginger
1 large egg, lightly beaten
1 tablespoon mirin rice wine
2 teaspoons low-sodium soy sauce
2 tablespoons cornstarch

Dough:

2 cups best all-purpose flour, plus more for dusting
6 tablespoons peanut oil

Sauce:

1 tablespoon finely grated fresh ginger
1 medium clove garlic, grated
3 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
2 teaspoons sesame oil
1 tablespoon sesame seeds

Special equipment:

stand mixer

For the filling: Bring a large pot of water to a rolling boil. Season with salt until it tastes like mild seawater, then stir in the baking soda. Prep an ice bath in a large bowl. Blanch bok choy until just tender, 2 to 3 minutes. Shock in ice bath until cool, then drain and pat completely dry on a kitchen towel.
In a large bowl, spread chicken evenly. Top with scallions, ginger, egg, and bok choy. Whisk mirin, soy sauce, and cornstarch until smooth; pour over and gently fold to combine. Cover and chill at least 2 hours, or overnight for peak flavor.
For the dough: In a stand mixer with paddle attachment, mound flour and add 3/4 cup plus 2 tablespoons water (plus 2 more if needed). Mix on low until smooth, 12 to 15 minutes. Rest 1 to 2 hours.
For the sauce: Whisk ginger, garlic, soy sauce, vinegar, sesame oil, and seeds in a bowl. Adjust seasoning to taste.
Flour a surface and divide dough into 3 logs, each 12 inches long. Cut into 10 pieces each. Roll into 2 1/2- to 3-inch circles.
Place 1 tablespoon filling in each circle's center. Fold into half-moons, pleating edges 3 to 5 times. Make 30 dumplings; chill on a sheet pan 1 hour.
Heat half the peanut oil in a large skillet over medium. Brown half the dumplings 2 to 3 minutes per side. Add 1/3 cup water, cover, and steam until translucent, 5 to 7 minutes. Repeat with rest. Serve hot with saucepure dim sum bliss awaits!

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