Shanghai Dumplings

Ingredients:

4 Cups Water
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
3 Cups Bok Choy -- finely chopped
1 Pound Ground Pork
4 Medium Scallion -- finely chopped
1 Medium Egg
1 Teaspoon Salt
1 Tablespoon Sugar
1 Tablespoon Ginger -- ground
1 Tablespoon White Wine
2 Teaspoons Soy Sauce
1 Tablespoon Sesame Oil
Pepper -- to taste
3 Tablespoons Cornstarch
3 Cups Flour
10 Ounces Cold Water

Cooking methods:

Bring water to a boil. Add salt, baking soda, and bok choy. Blanch for 1 minute. Drain and cool. Squeeze dry. In large bowl combine remaining ingredients including the bok choy. Mix well and refrigerate overnight. Mix flour and water together to form a stiff dough. To make dumplings: Divide dough into 4 equal pieces. Roll out 1 piece into 12 long sausage. Divide into 12 pieces. Roll each slice into a 3 inch diameter circle. Place 1 teaspoon of filling in the center. Then close into a half moon shape and seal the edges. Repeat with remaining dough. Pour 3 tablespoons of oil into a cast iron skillet. Heat over high heat. Place dumplings 16 at a time in the skillet. Saute for 3 minutes. Add 1/2 cup cold water and cover. Cook until water evaporates. Lower heat and cook until golden brown on the bottom and translucent on the top. Remove and serve.