- 1/ cup minced bok choy
- 1⁄4 cup minced green onion
- 1 tbsp. grated fresh ginger
- 1 large clove garlic, minced
- 1⁄4 tsp. seasoned pepper
- 1⁄4 tsp. salt
- 36 won ton wrappers
- 3 tbsp. low sodium soy sauce
- 1 tsp. rice wine vinegar
- 1⁄4 tsp. sesame oil
- 1 medium clove garlic, minced
In large bowl, combine pork, bok choy, green onions, ginger, large minced garlic clove, pepper and salt; blend well. Place scant tablespoon of pork filling in center of 1 wonton wrapper. Lightly moisten edges of wrapper with pastry brush or finger. Fold wrapper in half to form a triangle and press edges to seal. Transfer to tray and repeat process, making about 36 dumplings. Add 11⁄2 cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker. Lightly oil steamer basket. Arrange dumplings in basket about 1/2-inch apart. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 6 minutes. Cook until dumplings are translucent and filling is just cooked through. Repeat with remaining dumplings. Dipping sauce: In small bowl, combine soy sauce, rice vinegar and sesame oil; set aside. If desired, garnish with toasted sesame seeds.
Makes 8 to 10 servings.
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