Step 1

Heat a wok or 12-inch (or wider) skillet over medium-high heat until nearly smoking. Add the oil, followed by the dumplings, and gently stir-fry until slightly softened, 1 to 2 minutes.

Step 2

Add the carrots, white parts of the bok choy and water, cover (you can use a sheet pan) and cook until softened, about 2 minutes.

Step 3

Uncover, and add the ginger, garlic and salt and stir-fry until fragrant, about 30 seconds. Add the bok choy greens, along with the chili crisp or oil, vinegar, and sesame oil, and toss until the greens have just wilted, about 2 minutes. (If your skillet is too small to accommodate all of the bok choy, add it in batches, tossing to coat and wilt it as you go.)

Step 4

Divide the dumplings and stir-fry among shallow bowls, top with the scallions and sesame seeds, and serve.