Japanese Pork Dumplings

Ingredients

Dipping Sauce: 
1/2 cup soy sauce 
1/2 cup rice wine vinegar 
1 tablespoon Sriracha 
Chopped scallion, for garnish 

Pork Dumplings:
1 small yellow onion, minced  
2 teaspoons minced garlic
2 teaspoons minced ginger
1 head bok choy, rinsed, cored, finely chopped
2 small bunch scallion, finely chopped, plus more for garnish
1 pound ground pork 
1 tablespoon pure sesame oil
2 tablespoons soy sauce
Kosher salt and freshly ground black pepper 
1 pack dumpling wrappers (Gyoza wraps) 
Vegetable or canola oil, for pan frying 

Directions

In a small bowl, whisk together the soy, vinegar, Sriracha, and scallion. Set aside. 

Combine the onion, garlic, ginger, bok choy, scallion, ground pork, sesame oil, and soy sauce and mix in a large mixing bowl. Season with salt and pepper. 

To fill the dumpling wrappers, place a 1-1/2 teaspoon of the filling in the center of a wrapper. Using your fingers, wet the edge of the dumpling with water, and pinch closed forming a half moon shape. Create pleats on a side, using your thumb and forefingers, pressing against the flat edge. Making sure they are sealed, press the dumplings down to form a flat surface (for frying) onto a dry sheet pan. Repeat until all the dumplings are shaped. To keep the dumplings from sticking, place some flour on the sheet pan. Cover the unused wrappers with a dry towel to prevent them from getting dry and cracking. 

In a medium 2-inch deep skillet, place up to 10 dumplings in the pan. Pour 1/2 cup water into the skillet to cover the dumplings halfway. Cover with an appropriate size lid and bring the water to a boil on high heat, about 5 minutes. Using tongs, remove the dumplings from the pan. Dump the water from the pan and dry it completely. 

Heat 1 tablespoon of oil over medium-high heat in the same skillet, about 2 minutes. Place the dumplings into the hot pan bottom-side down to brown, about 2 minutes. 

Transfer the dumplings to a plate. Garnish with scallion and serve with some dipping sauce.