We start with the dough. Whisk the flour with the salt and stir in the water until all the flour is incorporated. Turn onto a lightly floured board and knead briefly. The dough should be soft and pliable but not too sticky. Rest, covered with a kitchen towel, while you make the filling and the sauce.
Moving on to the filling, into your food processor, add pork, bamboo, scallions, bok choy, ginger, soy sauce, kosher salt, corn starch and rice wine. Pulse the mixture until well blended. Carefully remove the blade and set mixture aside.
Coming back to the dough, turn it out onto a lightly floured surface and roll out until about 1/8 inch thick. You’ll be cutting out 3 ” rounds (we used a juice glass). You’ll want to cover these as you work as well so they don’t dry out.
Mix the last tablespoon of corn starch with 1/4 cup of water to make the slurry.
Now you’re ready to stuff the dumplings. Take about a teaspoon of filling and place in the center of the wrapper.
Brush the edges with the slurry then bring the two sides together at the top and pinch. You might want to go watch this little YouTube video on how to properly pleat a Chinese dumpling . I could try to write it out but I don’t think I’d manage. So check out the video and try the technique. Make sure the edges are totally sealed.
You might want to cover these as you work so they don’t dry out while you make the whole batch.
After you have them shaped, if you don’t need all of them at once, you can freeze them for up to 2 weeks. Allow them to thaw overnight in the fridge if you do this.
When you’re ready to cook them, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat.
When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown.
Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes.
Open lid and let the remaining liquid cook off about 1 minute.
Cut into a dumpling to make sure that the filling is cooked through.
Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. We kept ours in the oven on warm between batches.
Mix sauce ingredients well and serve on the side as a dipping sauce.