Yield: Yields about 48 dumplings
The delicately flavored mushroom, celery, and bok choy filling is well-suited to the steam-cooking method, which produces tender dumplings known as cheng jiao in Mandarin.
Make Ahead Tips
To freeze uncooked dumplings, arrange them in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to a sealed plastic container, with parchment or waxed paper separating the layers. You don’t need to defrost the dumplings before cooking: just cook them a few minutes longer than usual.
If you don’t have a bamboo steamer, you can steam the dumplings on a greased, heatproof plate. Set the plate over a steam rack in the wok or a large pot. Be sure there’s enough space around the edge of the plate to allow the steam to rise and circulate freely.
I didn't have time to make the dough, so I bought wanton wraps. My husband said they tasted better than the ones at our local dumpling house! And my 8 year old loved them too!
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