Step 1

Prepare Handmade Wonton Wrappers by following the link above in the list of ingredients or use equivalent amount of store-bought wonton wrappers (round preferably). Follow the instructions given for the wonton wrapper you choose to use.

Step 2

Prepare your pumpkin puree by following the link above in the list of ingredients or use the equivalent amount of canned pumpkin puree. Strain any excess liquid and let cool.

Step 3

Clean and chop the leeks (or green onions) and the bok choy. Try to avoid having too big of pieces since they will need to fill the dumpling.

Step 4

Pour the sesame oil in a pan over a medium flame. When hot, add the tofu, leeks, bok choy, and shallots into the pan. If you are using green onions you might add them with the minced fresh ginger below as they do not need to cook as much.

Step 5

Add the minced fresh ginger and continue to cook one minute.

Step 6

Add the soy sauce, Shaoxing rice wine and raw can sugar and continue to cook one minute.

Step 7

Remove the pan from the flame. If you have too much liquid, remove some of the liquid so the filling is not too soggy. Let the filling mixture cool.

Step 8

Add the pumpkin puree and, if using, the corn starch to the other ingredients in the dumpling filling mix. Mix well. The corn starch will help to absorb some of the liquid when the dumplings are cooked. If you prefer you may use tapioca starch or another kind of starch.

Step 9

Roll out or prepare your wonton wrappers according to the instructions given for the type of wonton wrappers.

Step 10

Place a wrapper in the palm of your left (or less dominant) hand. Use a tablespoon to add filling on top of your wrapper so about two-thirds (2/of your wrapper is covered by filling.

Step 11

Only if you are using store-bought wonton wrappers, wet a finger and rub it gently around the uncovered edge of the dumpling wrapper to help sealing. If you make handmade wonton wrappers, the dough will be moist enough to skip this step.

Step 12

Fold gently the bottom half of the wonton wrapper towards the top (so the filling is inside). With the thumb and forefinger of your right (or dominant) hand, press gently the left side towards the inside. With your thumb and forefinger press the bottom to the top of the round wrapper and make a small pleat (see photos), continue making pleats from left to right until your dumpling is closed. Be careful not to overfill the dumpling or you will have holes. If you do have holes, use a little unused dough to mend them. Place the sealed dumpling on a baking sheet covered with baking paper and a little flour.

Step 13

Continue in the same manner for the next dumplings until your wrappers or filling is used.

Step 14

Place the baking sheet with the sealed dumplings in the refrigerator for at least 15 minutes before cooking. This will help firm up the dumplings and prevent breakage during cooking. If you want to freeze your dumplings for future use, freeze at least 30 minutes before placing them in a freezer bag. Freezing them in this way first will help prevent them sticking together.

Step 15

Heat a large pan over a medium flame. Add the sesame oil. When hot, add 5 to 6 dumplings (straight from freezer) into the pan. Place them with the pleats towards the top. Cook the dumplings about 2 or 3 minutes, moving them carefully a couple times, until their bottoms are brown (but not burnt).

Step 16

Add about 100 ml (3 or 4 oz) of water to the pan and cover to cook about 5 to 7 minutes (or until the water has evaporated). Continue with the remaining uncooked dumplings. Serve immediately with your favorite dipping sauces.