How to make it

  • In a skillet heat the oil. Add onion and cook until almost translucent, about 4 minutes. Add garlic and cook until golden. Add the mushrooms and cook until they have given up their liquid and have dried a bit. Add just enough soy sauce to mix in without making the filling too moist. Add hoisin sauce and stir to coat. Set aside.
  • Lay a won ton wrapper on your work space and place a teaspoon or so of the filling in the center. Wet the edge of the wrapper with a bit of water on the end of your finger and then fold the wrapper in half to form a triangle. Gently push the edges of the dough together to completely close the wrapper, taking care not to tear it. Set aside. Repeal until all of the filling is used up.
  • In a large pot, heat the vegetable broth with a tablespoon or so of soy sauce. Taste and add more soy sauce to your liking, and add the Asian garlic chili sauce.
  • When the broth is almost at a boil, turn the heat down a little bit and add the dumplings one by one, allowing them enough room to cook without overlapping too much. You may have to cook them in batches. Don't let the broth boil, or the wrappers will open. Add the bok choy and cook until tender which will take a couple of minutes. Ladle the hot broth and bok choy over the cooked dumplings. Add sliced green onions for garnish and drizzle with sesame oil. Enjoy!

Reviews & Comments 6

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  • notyourmomma 6 years ago
    Yummy. must try this soon. ordered a Korean cook book as a treat today.
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  • wynnebaer 6 years ago
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  • NPMarie 6 years ago
    This sounds awesome!
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  • otterpond 6 years ago
    Did you use fresh mushrooms? If you did, do you think that dried , reconstituted mushrooms would work as well?
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  • otterpond 6 years ago
    I believe Mr Suchafuss would enjoy this. It is fun what you can do with a won ton wrapper. I'm looking and seeing you had no troubles with the seal. I usually use egg white to close them. Obviously not necessary. Beautiful post.
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  • keni 6 years ago
    looks delicious... even without meat! ;-) Nice addition, CB.
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