Seared Pork and Bok Choy Dumplings

1. Prepare the Bok Choy

Bring 4 cups of water to a boil in a pot, adding 1 tablespoon of salt and the optional ½ teaspoon of baking soda. Blanch the bok choy stalks and leaves for about a minute until they turn a vibrant green. Immediately transfer them to a bowl of cold water to stop the cooking process. Once cooled, drain and pat dry.

2. Prepare the Filling

In a large bowl, combine the blanched bok choy with 1 teaspoon of salt. Add the ground pork, finely sliced scallions, grated ginger, white rice wine, lightly beaten egg, light soy sauce, sesame oil, sugar, a pinch of white pepper, and cornstarch. Stir the mixture vigorously until well combined. Cover the bowl and refrigerate the filling for at least 6 hours or overnight.

3. Make the Dough

Mix the flour and water in a large bowl until a shaggy dough forms. Knead the dough on a lightly floured surface for about 15 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 1½ hours.

4. Form the Dumplings

Divide the dough into small portions and roll each portion into a log. Cut the logs into 36 equal pieces and flatten each piece into a round disc. Fill each round with a heaping teaspoon of the pork and bok choy mixture. Fold the dough over the filling, pinching the edges to seal and pleating as you go. Keep the finished dumplings covered with plastic wrap to prevent them from drying out.

5. Cook the Dumplings

Heat 3 tablespoons of peanut oil in a large cast-iron frying pan over medium-high heat until a wisp of white smoke appears. Carefully place the dumplings in the pan, flat side down, and cook for about 3 minutes until they develop a golden-brown crust on the bottom.

6. Steam the Dumplings

Add ½ cup of water to the pan, being cautious of splattering, and cover the pan immediately. Reduce the heat to medium and cook the dumplings for 7 to 10 minutes until the water has evaporated. Once the water is gone, reduce the heat to low and cook for an additional 2 minutes to re-crisp the bottoms of the dumplings.

7. Serve the Dumplings

Remove the dumplings from the pan and serve them hot on a heated dish. Enjoy the Emperor’s Seared Pork and Bok Choy Dumplings with your favorite dipping sauce.