½ cup finely chopped bok choy

¼ cup finely chopped water chestnuts

¼ cup finely chopped bamboo shoots

2 finely chopped garlic cloves

1 tbsp soy sauce

1 tsp brandy

1 tsp sesame oil

Salt and black pepper to taste

 

Wrap:

4 cups white flour

1-1 1/2 cups water

½ to ¾ tsp salt

 

Combine carrot, bok choy, water chestnuts, bamboo shoots, garlic, soy sauce, brandy and sesame oil. Taste then add salt and pepper as needed. To make the dough for the wraps, chill the water to just above freezing and dissolve the salt into 1 cup of the water. Add flour and stir. If dough needs more moisture, add additional water. Place on floured surface and knead well. The dough should be firm. If it is not, add more flour. Chill the dough. When cold, take out the chilled dough and separate portions to make individual wraps. Flatten dough until it is about 1/8 inch thick. Layer the vegetable mixture onto one wrap then cover with another flattened piece of dough. Crimp the edges until the result looks something like a white fortune cookie crimped around the rim. Repeat until you’ve used up the dough and filling.

 

To boil, use a pot large enough to cover the dumplings with a couple of inches of water. Bring the water to a boil and place the dumplings along the bottom of the pot. Stir gently to prevent them sticking together or to bottom of the pot. Heat water until it boils again. When dumplings are cooked, remove from heat and drain.

 

To fry, take a wok, coat with sesame oil and bring to a high heat. Toss in the dumplings. While stirring continuously to prevent burning, cook the dumplings. When done, remove from wok and drain. Remember that woks cook very quickly. You'll need to keep the dumplings moving in order to get them evenly cooked on both sides.

 

Serve warm with duck sauce or soy sauce.