Chinese Dandelion Dumplings

Mix pork dandelion greens napa cabbage bok choy 4 minced green onions 1 tablespoon of ginger 3 cloves of garlic bamboo shoots 3 tablespoons of soy sauce white pepper salt 1 teaspoon of sugar and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours or overnight.

Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.

Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches place the dumplings into the skillet seam side up. Cook until the dumplings brown slightly 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle 7 to 8 minutes. Once the water is cooked off flip the dumplings and continue cooking until the bottom begin to brown 3 to 5 minutes. Repeat in batches with the remaining dumplings oil and water. Serve with dipping sauce.

To make dipping sauce: Combine chili oil hoisin sauce 1/2 cup of soy sauce 4 teaspoons of sesame oil 1 teaspoon of sugar balsamic vinegar 1 teaspoon of ginger 2 tablespoons of green onion and 2 cloves of garlic in a bowl.