Wonton wrappers can be made by mixing all ingredients together and kneading for 10 minutes (you can do this by hand or with a stand mixer).

Let the dough rest for 1 hour at room temperature. This step is fairly critical in my experience. Resting the dough allows the gluten that was just built up to relax. This makes the dough more extensible and easier to work with.

Next step is to roll the dough out into a long sheet about 6 inches wide and very thin. Cut this dough into 2 rows of squares, 3 inches by 3 inches.

Lightly dust with cornstarch and stack these wrappers onto each other. They can be used immediately or frozen for up to 3 months (maybe they would last longer, but I have never had them in my freezer longer than that).’

This recipe makes 20 dumplings.

Saute chopped mushrooms in oil for about 5 minutes until cooked. Add cabbage, stir, and cook for just one more minute. Let cool to room temperature.

Mix cooked mushrooms and cabbage mixture with remainingl filling ingredients together in a medium bowl. Cover and set at room temperature for 30 minutes to 1 hour to let the flavors marinade.

Next take your dumpling wrapper and cup it in your hand. Place one teaspoon of filling into the center of the dumpling.

Now to close the dumpling there are many techniques. One that I personally like involves closing the dumpling along the diagonal and pinching those ends. Next bring the remaining two sides together and pinch them to seal. This will produce a dumpling as pictured.

Note that there are plenty of ways to make dumplings and even a simple triangular close will work just as well. Also, if you are finding that your dumpling skins are not sealing when you pinch, you can dab a bit of water on the edges you wish you fuse just prior to pinching and that should do the trick.

These dumplings can be used right away by cooking in a broth or they can be easily frozen for use at a later date (if cooking from freezing, add 3 minutes to the cook time).

To freeze, I recommend placing finished dumplings onto a baking sheet lined with parchment paper and placing into the freezer until solid. Once the dumplings are frozen they can be stored in a ziploc bag for months without diminishing in quality.

Mix chicken broth, soy sauce, mirin, sesame, oil, and the knob of ginger into a large pot and bring to a simmer. If you so choose, now is a great time to mix in the optional miso paste.

Once your broth is simmering add in your dumplings and baby bok choy and continue to simmer for about 7 minutes, until dumpling skin is tender and bok choy is bright green and cooked through.

Enjoy!