1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon black vinegar or balsamic vinegar
1 teaspoon sugar
2 bunches baby bok choy
40-60 mini frozen Chinese dumplings
1 bunch scallions, chopped
1/2 cup cilantro, chopped
Asian chile paste, optional
1. In a large pot add the stock, soy sauce, wine, vinegar, sesame oil, sugar and Toasted Sesame Ginger seasoning. Bring to a boil over high heat. Reduce heat to a simmer and cover for 10 minutes.
2. Meanwhile clean the clean and prep the bok choy. Cut bok choy in half and separate the leaves. Then swish them in a few changes of water to remove the grit between the tightly packed stems. Cut each stem in half lengthwise.
3. Stir in the bok choy. Cook for 3 -4 minutes.
4. Add the dumplings and cook until they float, about 3 minutes. Ladle into bowls and garnish with scallions, cilantro and Asian chile paste.
I found frozen mini dumplings at my local Costco. Full size dumplings or wontons also work.