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Vietnamese Bok Choy Wontons

Wontons are my go-to appetizer for parties. When I do Vegetarian versions, I usually use Bok Choy as in this recipe.


  • 5 cups Shanghai bok choy thinly sliced
  • 8 dried mushrooms
  • 2 tablespoons ginger chopped
  • 2 shallots thinly sliced
  • 1 tablespoon peanut oil
  • 1 tablespoon coconut vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 3 tablespoon tapioca starch
  • 2 tablespoons water
  • oil for frying
  • Shanghai square wonton skins


  • Pour boiling water over mushrooms and let sit for 20 minutes, until mushrooms have reconstituted.
  • Heat oil. Saute ginger and shallots a few minutes, until softened. Add mushrooms and saute for another 2 minutes. Add bok choy, soy sauce, vinegar and sugar.
  • Cook until bok choy leaves have wilted.
  • Add salt, to taste. Cool.
  • In a small bowl, dissolve tapioca into water until you have a slurry. (egg can also be used)
  • Heat oil for deep frying.
  • On a flat surface, lay down a wonton skin. Place a spoonful of filling on the skin. Fold over into a triangle, making sure the filling is tight. Brush the ends with the tapioca slurry. Fold in the sides. Roll.
  • Place in hot oil and fry until golden brown.
  • Serve with your favorite dumpling sauce.
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