Ginger Bok Choy Dumplings

Ginger Bok Choy Dumplings

Ginger Bok Choy Dumplings

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Ginger Bok Choy Dumplings


  • 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



  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



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