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Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as "Side Swayze". Be sure to take notes and use the technical definition of dumpling in your future edible exploits. www.spilledmilkpodcast.com 

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Matthew's dumplings

Adapted from Eileen Yin-Fei Lo, The Dim Sum Dumpling Book

1/2 teaspoon baking soda1 teaspoon kosher salt

For the filling:12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces12 ounces ground pork1/3 cup sliced scallions1 teaspoon kosher salt2 teaspoons sugar1.5 teaspoons minced ginger1.5 teaspoons rice wine1 teaspoon soy sauce2 teaspoons sesame oil1 egg1 tablespoon oyster sauce1.5 tablespoons cornstarchpinch black pepper

1 package (about 44) gyoza skins (we like Twin Dragon brand)

1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.

2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.

3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME .

4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.

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