Cooking Instructions
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Step 1
Start by making the sauce. Combine
Toasted Sesame Oil (60 mL)
,
Sweet Chili Sauce (35 g)
,
Low-Sodium Soy Sauce (30 mL)
,
Honey (65 g)
,
Fresh Ginger (1 piece)
, and
Crushed Red Pepper Flakes (to taste)
in a medium bowl. Set aside to serve alongside the dumplings.
Step 2
Heat
Sesame Oil (30 mL)
in a large skillet over medium-high heat. When the oil shimmers, add the
Shallots (2)
and cook until fragrant and lightly caramelized for about 2 minutes.
Step 3
Add the
Shiitake Mushrooms (385 g)
,
Fresh Ginger (1 piece)
, and
Freshly Ground Black Pepper (to taste)
. Cook, stirring occasionally until the mushrooms have cooked down for about 5 minutes.
Step 4
Add the
Low-Sodium Soy Sauce (30 mL)
and
Freshly Ground Black Pepper (to taste)
. Stir in the
Baby Bok Choy (150 g)
and cook for another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.
Step 5
To assemble, spoon 1 Tbsp of filling onto each
Wonton Wrappers (32)
.
Step 6
Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.
Step 7
Place the
Sesame Seeds (50 g)
in a shallow bowl. Brush the bottoms of the dumplings with water, then dredge them in the sesame seeds.
Step 8
Heat the remaining
Sesame Oil (30 mL)
in a large skillet set over medium heat. When the oil shimmers, add the dumplings with the sesame seed side down and cook until the bottoms are light golden brown, for about 2-3 minutes.
Step 9
Carefully pour 1/4 cup of water into the skillet. Stand back since it will splatter. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for about 5 minutes.
Step 10
Garnish with the
Scallions (1 bunch)
and serve while still warm with the dipping sauce.
