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
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.