Rice Paper Dumplings on Braised Bok Choy

We were running low on groceries and with the stuff we had lying around, came up with this! I doubt it can be called "Asian" since it's a mashup of a few things...but I can say that it came out tasty! :)

Serves 2.

  • 150 grams pork mince
  • 100 grams 'roo mince (we love our 'roo, this would be just fine as all pork as well, just healthier this way :-)
  • 1 small onion, diced
  • 2-3 cloves of garlic, thin sliced
  • 2-3 tbsp soy sauce
  • 1 tsp Maggi browning sauce
  • 1 tbsp fish sauce (Nước mắm)
  • 1 tbsp 5 spice powder (see below)
  • 3 tbsp Worchestire sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Rice paper
  • 2 Bok choy stalks, cut in half
  • 2 tsp butter
  • 1 tsp soy sauce
  • 1 small onion, sliced
  • 5 garlic cloves, bruised*
  • 1-2 cups water (adjust according to how much gravy you want)
  • 1-2 tbsp dark soy sauce (adjust according to how dark you like the sauce to be)
  • 1 tbsp oyster sauce (adjust according to how salty you like)
  • 2 tbsp fish sauce
  • 1 tbsp Maggi seasoning
  • 1/2 tsp 5-spice powder 五香粉, which can be made if you don't have it (below)
    • 2 tsp Szechuan peppercorns, ground
    • 1-2 tsp Star anise, ground (or 8 whole, then ground)
    • 1/2 tsp clove, ground
    • 1 tbsp cinnamon, ground
    • 1 tbsp fennel seed, ground
  • 3 ginger slices
  • 2 tbsp Sesame oil
  • 2-4 palm sugar cubes
  • 4 fresh mushrooms, stems removed and sliced
  • Optional: 1/2 jalapeño (diced), chives, Hoisin sauce (all to serve with)
  1. Combine all ingredients above bok choy (except the garlic) in a bowl and mix thoroughly.
  2. Wet your rice paper and place two small balls of the meat on it. Fold in half, then cut in half, and wrap to make a small dumpling. Inside one of the folds, place a slice of garlic.
  3. Add 3 tbsp canola oil and 3 tbsp sesame oil to a hot skillet. Fry dumplings until the rice paper is puffed, crispy, and slightly brown.
  4. Set aside to place on the yummy veg to come...

  5. Heat 1 tsp butter in pan, then add bok choy, flat side down. Stir fry until the bok choy starts to steam/cook and add the soy sauce. Stir fry until the bottoms are browned.
  6. In a separate pot, heat 1 tsp butter with onion and garlic. Cook over low-medium heat until the onions begin to brown.
  7. When the bok choy is ready, add water dark soy sauce, oyster sauce, fish sauce, Maggi seasoning, 5 spice powder, ginger and sesame oil (for flavor) to the large pot. Stir well, and then add the browned bok choy. Cover with lid and let it simmer for about 5 minutes.
  8. Using kitchen tongs or spatula, flip the bok choy over so that they can absorb the braising liquid. Add sugar cubes for sweetness and a glazed finish. Simmer with lid closed for another 5 minutes if desired.
  9. Serve rice paper dumplings with the braised bok choy, garnished with fresh mushrooms, jalapeño and chives (optional). The hoisin sauce is for dipping the rice paper dumpling :) Enjoy!

*Note: If you don't know what a "bruised" garlic clove is, it's when you lay a wide chopping knife flat on top of the garlic clove and whack it hard enough that it's kinda mushy and soft.


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