Pork and Shrimp Dumplings

These were an excellent dinner.  The dumplings had lots of flavour inside and we just drizzled a little soy sauce on them.  From Fresh Juice Magazine March 2014.

150 g Bok Choy halved crosswise
225 g Lean ground pork
8 medium shrimp peeled, deveined and chopped
1 green onion, minced
1 tbsp freshly grated ginger
1 tsp each cornstarch and soy sauce
1/2 tsp sesame oil
1/4 tsp pepper
1 egg, beaten, divided
1 pkg (450g) round rice flour dumpling wrappers (I couldn’t find these so I just used wonton wrappers)

1. In small pot of boiling lightly salted water, cook bok choy until tender, 4 to 5 minutes.  Drain and cool in cold water; squeeze out excess liquid.  Thinly slice; place in large bowl.  Add pork, shrimp, onion, ginger, cornstarch, soy sauce, sesame oil, pepper and half of the egg; mix to combine.
2. In small bowl, mix 1 tsp water into remaining egg (this wash will be used to seal dumplings).  Take 1 dumpling wrapper and moisten around edges with egg wash.  Place heaping teaspoonful pork mixture in centre of wrapper.  Fold over to match edges making a semicircle.  Gently pinch and pleat edges to seal; press lightly to flatten bottom.  Place seam side up on parchment lined baking sheet; cover with damp towel.  Repeat with remaining wrappers and filling.  
3. Place large bamboo steamer (mine isn’t bamboo and it worked fine) fitted with parchment in shallow skillet or wok filled with water until just below steamer bottom.  Place half of dumplings in steamer, cover and bring to a boil over medium high; cook for 10 minutes.  Repeat with remaining dumplings.