Optional Garnishes: sliced green onions, red pepper flakes, sliced fresno peppers, roasted shiitake mushrooms and micro-greens
Optional Sauce: ¼ cup of soy sauce whisked with ¼ cup of rice wine vinegar, 1 teaspoon of sugar and 2 tablespoons of sesame oil
In a medium size sauté pan over medium heat, add in 1 teaspoon of sesame oil and sauté the mushrooms and snow peas, about 3 to 4 minutes.
Transfer the mixture to a bowl and chill in the refrigerator until cool.
Next, add the 2 tablespoons of sesame oil, bok choy, ground chicken, green onions, cilantro, garlic, ginger, soy sauce, whisked eggs and salt and pepper. Mix until combined.
Next evenly distribute the filling between 36 wonton sheets and place it right in the center.
Using your finger dab some water around the outside edge of the wonton and fold all of the sides up to the center and twist. Repeat until they are all finished.
Add the bamboo steamer to a wok 1/3 of the way filled with boiling water and place on a fitted sheet of parchment paper. Add as many dumplings to the steamer as possible with leave a ¼” inch around the outside so they do not stick to one another.
Steam for 15 to 20 minutes.
Add 1 tablespoon of sesame oil to a large frying pan over medium heat and sear the bottom of the dumplings once they are finished steaming until they are golden brown.
Remove from the sauté pan and serve with optional garnishes and sauce.