when you have the most leftover bok choy, and you don’t want to make another stir-fry, make pot stickers! i know that cauliflower seems like a weird thing to put in this, but it worked.

DOUGH

1 c flour (and more for dusting and rolling out)

1/2 c. hot water

mix water slowly into the flour. once it’s mixed, knead dough until smooth (5 minutes). let rest in a bowl, covered with a damp towel. let sit while you prep the filling.

FILLING

6-8 baby bok choy, ends cut discarded and chopped fine

1/2 red onion, diced fine OR 3 scallions, sliced thin

1/4 head of cauliflower, chopped fine

1/2 block firm or pressed tofu, diced small

thumb sized piece of ginger, peeled and grated

6 cloves garlic, minced

handful of spinach, chopped fine

1 heaped tsp chili paste

1 tsp sesame oil

1 tsp soy sauce

sauté onion, then add tofu and brown. add remaining vegetables and cook until greens have wilted. remove from heat and mix with chili paste, sesame oil and soy sauce.

once it’s all ready, knead the dough again for a few minutes. divide it into about 15 balls. roll out each ball into a flat disk, thin but sturdy. put your filling in the middle and seal edges, bringing both edges to the top. you can use a bit of water to make them stick. pinch edges into a tight ruffle across the top of the dumpling.

steam or fry them.

you can make a dipping sauce out of: soy sauce, rice vinegar, grated ginger, grated garlic a few drops of sesame paste and a bit of chili paste.