Cantonese Pot Stickers

1 lb ground pork/turkey
8 oz bok choy
1/4 tsp salt
1/4 tsp chicken bouillon granules
1/2 tsp sugar
1 Tbsp soy sauce
Pinch white pepper
few drops of sesame oil
1/2 tsp cornstarch
Dumpling pastry (circular) about 60 pieces

Dipping Sauce:
2 parts soy sauce
1 part rice vinegar
few drops of sesame oil
shredded ginger

Blanch bok choy until wilted.  Squeeze and drain well, then chop coarsely.  Mix ground pork with seasonings.  Add chopped vegetable.  Fill dumpling pastry with a heaping teaspoon of mixture.  Moisten the edge of the dumpling with water and fold dumpling in half.  Press firmly to seal.  Dumplings may be frozen at this stage for future use.

Heat oil in frying pan on medium heat.  Place dumplings in the pan seam side up.  Cook til brown and then add a little water (about 1/4 cup) to steam the dumplings.  Cover the pan for 8 minutes.  Uncover and let the rest of the moisture evaporate.  Serve with dipping sauce.