Description Edit

Ingredients Edit


  1. 1 large head bok choy [about 1 pound, 450g], stem removed and quartered
  2. 3 tablespoons poppy seeds
  3. 1/4 teaspoon Chinese Szechuan peppercorns
  4. 2 medium garlic cloves [1/5 ounce total, 6g], peeled
  5. fresh ginger, peeled and cut into a 3/4-inch [2 cm] cube
  6. 1 small red onion [about 2 ounces, 55g], peeled and quartered
  7. 1/2 cup crumbled farmer cheese [about 3 ounces, 85g]
  8. 1 teaspoon chili powder
  9. 1/4 teaspoon salt
  10. 1 stick unsalted butter [4 ounces, 110g]


  1. 2 cups all-purpose flour [10 ounces, 280g]
  2. 1 cup buckwheat flour [5 ounces, 140g]
  3. 1 cup water [240ml]
  4. all-purpose flour, for dusting

Directions Edit

To make the filling, cook the bok choy in a saucepan of boiling water for 5 minutes. Drain and squeeze dry.

Pulverize the poppy seeds and peppercorns with a spice or coffee grinder.

Drop the garlic and ginger through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 5 seconds. Add the Onion and chop finely, about 10 seconds. Add the bok choy, poppy seed mixture, Cheese, chili powder, and salt and process until combined, about 10 seconds.

Brown the butter in a skillet over medium-high heat, stirring, about 4 minutes. Cool and strain through a sieve lined with cheesecloth. Add to the filling and process until combined, about 15 seconds.

To make the dough, combine the flours in the work bowl of a food processor fitted with the metal blade. With the motor running pour the water through the feed tube and process until the dough forms a ball. Dust the ball with flour.

Cut the dough into 8 pieces, dust with flour, and wrap 7 pieces in plastic wrap to prevent drying out. Roll out the remaining piece with a Pasta machine according to the manufacturer's instructions, down to the second lowest setting, dusting with flour occasionally to prevent sticking. Place the dough sheet between sheets of plastic wrap. Roll out the remaining dough in the same manner.

Cut the sheets, 1 at a time, into 4 by 2 inch [10 by 5 cm] rectangles. Place 1 teaspoon of the filling in the center of each rectangle. Brush the edges lightly with water and fold the rectangles over to make squares, pressing the edges to seal them well.

Cook the dumplings in batches in a saucepan of simmering water until tender, 7 to 8 minutes. Transfer to paper towels to drain

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