Steamed Bok Choy Dumplings with Two Dipping Sauces

*Rrriiinnnggg* Attention students of the kitchen — school is back in session! Summer is still here, but time sure flies when the food is good. This week’s lesson is on Bok Choy, a friendly-looking and versatile Asian cabbage. Bok Choy can be used raw in slaws or salads, stir-fried with minced garlic, or steamed with other vegetables. Come wintertime Bok Choy is fantastic in winter soups on a cold day!

Our lesson today is specifically on dumplings, filled with a raw mixture of vegetables, steamed, and served with two dipping sauces. The ingredient list shouldn’t feel like homework, so don’t let it intimidate you as many of the ingredients are identical between the filling and sauces. Prep enough for all three elements to make your recipe prep easy. I use a dumpling press to form the dumplings, but they can also be hand-pressed if you want extra credit. A dumpling press may be found at your local Asian market or on Amazon. Class dismissed!

Steamed Bok Choy Dumplings with Two Dipping Sauces

Combine the filling ingredients in a food processor and pulse to combine. Scrape into a mesh strainer over a bowl to drain the excess liquid from the filling.

Place a wonton wrapper on a dumpling press. Add a heaping teaspoon of the filling to the middle of the potsticker wrapper. Note: Be sure not to overfill or spread the filling too close to the edge of the wrapper. Dip your finger in some water and moisten the edges of the wrapper. Pinch together to seal. Repeat with the remaining wonton wrappers and filling.

Heat a large nonstick skillet over medium-high heat and add a tbsp of canola oil. Add 10 to 12 potstickers at a time and cook for 2 to 3 minutes until the bottoms are browned. Add ⅓ cup water, cover, and steam the dumplings until the liquid is absorbed about 5 minutes. Place on a serving platter and keep warm/ Repeat with the remaining dumplings.

Serve with the two dipping sauces.

serves 4


  • 3-4 heads baby Bok Coy.
  • coarsely chopped, about 4 cups 
  • 3 medium carrots, shredded
  • 2 scallions, coarsely chopped 
  • 1 tbsp chopped cilantro leaves
  • 3 garlic cloves, minced
  • 2 tsp finely minced fresh ginger
  • 2 tsp low sodium soy sauce
  • 1 tsp tahini
  • 6 tsp corn starch
  • ½ tsp ground black pepper
  • canola oil for frying


  • 5-6 fresh red Fresno chiles
  • 2 large cloves garlic
  • ⅔ cup rice wine vinegar
  • ⅔ cup agave syrup
  • ¾ tsp salt
  • 1 tbsp corn starch mixed with 2 tbsp water


  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp water
  • 1 medium garlic clove, minced
  • 2 tsp scallion, finely chopped
  • ½ tsp fresh ginger, minced
  • 1 tsp sesame oil
  • ½ tsp red chile flakes
  • 1 tsp agave syrup optional