Good Things in Small Packages

MAKE IT, STUFF IT

Pork and Bok Choy Dumplings

MAKES ABOUT 50 DUMPLINGS This versatile Chinese-style filling recipe can easily be adapted to one or two of our variations (opposite), or sub in other ground meat for the pork and almost any leafy vegetable or mushroom for the bok choy. Tofu adds moisture, but you can replace it with ground meat, if you prefer.

250 g ground pork
1 cup finely chopped baby bok choy
⅔ cup tofu, crumbled (see Tip, below)
2 cloves garlic, finely chopped
¼ cup Shaoxing rice wine or dry sherry
2 tsp soy sauce
2 tsp cornstarch
1 tsp sugar
½ tsp sesame oil (optional)
50 wonton wrappers (3-inch dia.)

1 In a large bowl, stir together pork, bok choy, tofu, and garlic until well combined.

In another bowl, stir together rice wine, soy