Key features

• •Five molds in each set
• •Molds vary in diameter; 1/2", 3 1/4", 4", 5' and 7"
• •Made of heavy duty plastic
• •Dishwasher safe
• •Crimped edges for a perfect finish
• •Begin by blanching the bok choy. Bring a pot of lightly salted water to a boil and add the bok choy. Allow to boil for 2 minutes and then submerge in cold water to stop the cooking. Allow the bok choy to drain while you assemble the rest of the filling.
• •To a medium bowl, add the pork, scallion, ginger, salt/pepper, sesame oil, vinegar, and oyster sauce.
• •Finely chop the bok choy and squeeze any remaining water out of it. Add the bok choy to the pork mixture and mix with clean hands until completely blended. Cover and place the filling in the refrigerator for 20 minutes. Bring filling out of the refrigerator and allow to come back to room temp.
• •Remove the wrappers from the packaging and keep them covered with a moist towel to prevent drying.
• •To create the dumplings, place one wrapper on your dumpling press, spoon 1 1/2 tablespoons of the filing into the center of the wrapper, dot the edge of the wrapper with water, and bring the handles of the press together to seal the dumpling. If your filling squeezes out of the folds, decrease the filling to 1 tablespoon. Repeat with remaining wrappers.
• •To cook the dumplings, heat 2 tablespoons of cooking oil in a skillet over medium-low heat. When your oil is hot, add 5-7 dumplings to the pan without overcrowding. Allow the dumplings to brown on one side and flip over to brown the other side. Each side will take about 3 minutes. Shake the pan as the dumplings cook to avoid sticking.
• •When both sides have browned, add 1 tablespoon of water to the pan and allow the dumplings to steam for 3-4 minutes, until all of the white areas are translucent. Shake the pan periodically to avoid sticking.
• •Remove the dumplings from the pan, dump out any remaining oil/water, and start the next batch by adding new oil. Repeat until all of the dumplings have been cooked.
• •Serve with a variety of dipping sauces.