Ingredients
3 tbsp. vegetable oil
1/2 lb. shiitake mushrooms
6 large scallions
3/4 lb. baby bok choy
1 medium carrot
4 large clove(s) garlic
2 tbsp. fresh ginger
1/4 c. low-sodium soy sauce
6 tsp. mirin or sweet sherry, divided
1 tsp. Asian chile-garlic sauce
kosher salt
1 lb. ground pork
2 container wonton wrappers
2 tbsp. cornstarch, mixed with 1 cup of water (below)
1 c. water, mixed with 2 tablespoons cornstarch (above)
1 c. low-sodium soy sauce
1/4 c. Chinese black bean sauce
1/4 c. toasted sesame oil
4 tsp. fresh ginger
4 tsp. Asian chile-garlic sauce
Preparation
Step 1In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy, and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin, and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.Step 2Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.Step 3Combine all of the ingredients in a medium bowl.Step 4Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.Step 5Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.
