Boil water in a pot and add a small amount of baking soda. Blanch the bok choy for about a minute, then remove and cool it in cold water.
Squeeze out the water from the bok choy and chop finely. Add a little sesame oil to lock in the moisture.
Blanch the mushrooms and chop them into small pieces. Soak the wood ear mushrooms beforehand.
Heat a little oil in a pan, fry some minced ginger until fragrant, and then add the mushroom and wood ear pieces. Stir-fry and add a bit of oyster sauce and chili powder if desired.
Mix the stir-fried mushrooms and wood ear pieces with the bok choy, add a little more oyster sauce, sugar, chicken bouillon powder, and white pepper powder.
You can substitute the vegetables with your preferred choices.
Heat a little oil in a pan, place the filled dumplings in, and fry over medium-low heat until golden brown. Then add water to half-cover the dumplings.
Cover the pan and continue cooking.
When the water is almost evaporated, spray a little more oil and continue to cook on low heat until all the water is gone.
Fry the dumplings for a longer period if you prefer them crispier, but be careful as they can easily burn.
Enjoy your tempting dumplings.
These dumplings are not only delicious but also nutritious and diet-friendly.