These pork dumplings can also be served by themselves without the soup. Just steam them instead of boiling them in the broth. You will have leftover filling, so you can make it once and serve it twice.

　　

Ingredients

makes 50 dumplings

　　

Pork Filling

3/4 pound ground pork

　　1/4 pound shiitake mushrooms, stems removed

　　1/2 medium turnip, peeled and grated

　　1 green onion, finely chopped

　　2 garlic cloves, minced

　　1/2 tablespoon grated fresh ginger

　　1/4 bunch fresh cilantro

　　1 egg white

　　2 teaspoons cornstarch

　　1 tablespoon low-sodium soy sauce

　　1 tablespoon sesame oil

　　2 teaspoons dry sherry

　　1/4 teaspoon sea salt

　　1/4 teaspoon ground white pepper

　　

Broth

3 quarts Chicken Stock (page 156)

　　1/4 cup low-sodium soy sauce

　　2-inch piece ginger, whacked open with the flat side of a knife

　　4 garlic cloves, smashed

　　2 green onions, halved

　　1 dried red chile

　　1 (12-ounce) package square wonton wrappers

　　1 egg white, lightly beaten

　　Cornstarch, for dusting wontons

　　4 heads baby bok choy, halved lengthwise

　　1/4 pound shiitake mushrooms, stems removed

　　2 finely chopped green onions, for garnish

　　

Step 1

Pulse the filling ingredients in a food processor until smooth. Set aside.

　　

Step 2

In a large pot, simmer the broth ingredients together for 10 minutes to infuse the flavor. Shut it off and cover so you can focus on assembling the dumplings.

　　

Step 3

Lay a wonton square on a flat surface with one corner facing you. Brush the surface with the beaten egg white and drop 2 teaspoons of the pork filling in the center. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles; then press the seam together to seal. Brush the 2 side points with beaten egg white. Place your index finger in the center so you have something to press up against; then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled dumplings with cornstarch to keep them from sticking together and place them on a cookie sheet. When these are folded they look like Pope’s hats.

　　

Step 4

When the dumplings are all filled and folded, strain the soup broth to remove the solids. Bring the soup to a simmer over medium heat. Add the dumplings and boil for 12 minutes. Add the bok choy and shiitakes; continue to simmer for 3 minutes, until tender. Ladle the soup into each bowl and allow 3 dumplings per person. Garnish with green onions and a drizzle of chile oil.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter