Ginger Bok Choy Dumplings

Ingredients:

• 1 large carrot, peeled
• 3 Tbsp ginger, grated
• 2 Tbsp garlic, grated
• 1 cup minced shiitake mushrooms
• 1 cup minced oyster mushrooms
• 1 bunch green onions
• 1 bunch cilantro 
• 2 baby bok choy
• 3 Tbsp black garlic miso mayo
• 1 1/2 Tbsp toasted sesame oil
• Sea salt, to taste
• 1 pkg Franklin Farms Vegan Round Wraps
• Avocado oil for cooking

Instructions:

1. Mince mushrooms, carrot and cilantro. Thinly slice green onions. Chop greens off bok choy and mince each part separately. 
2. In a large skillet or wok, heat oil or butter over medium high heat. Add in garlic, ginger and carrots. Cook until carrots are near soft, about 5 minutes.
3. Add mushrooms, green onions, cilantro, bok choy greens, miso mayo, and sesame oil. Toss so that everything is well coated in the mayo and sesame oil. Cook for another 3-5 minutes.
4. Turn off heat, add the white part of the bok choy and salt to taste. Put mixture into a container and let cool completely in the fridge. 
5. Once cool, fill each wrapper with about 1 rounded tsp of the mixture. Use a finger to brush water around the edges of the wrapper, fold over and seal. Be sure to squish out any air bubbles.
6. Add a drizzle of oil to a large skillet and heat over medium high. Add 10-12 dumplings to the pan, cooking 3-5 minutes or until bottoms are golden brown. Pour in ½ cup water, cover and steam for about 5 minutes, or until all of the water is evaporated and dumplings are cooked through.
7. Remove the dumplings from the skillet and repeat step 6 until all dumplings are cooked.

To Roll:

Dumpling Filling & Rolling Technique Video

To Boil:

Instead of frying, try them boiled. Boil water in a large saucepan, add dumplings, and cook for about 2 minutes or until they float. I like to serve them in miso soup with kimchi on top.

To Freeze:

Before cooking, freeze dumplings in a single layer on a baking sheet. Store in a sealed freezer safe container for up to 3 months. Thaw in the fridge before frying.

Makes about 30 Dumplings