Chinese Dandelion Dumplings

In a large bowl, combine the ground pork, minced napa cabbage, minced dandelion greens, minced bamboo shoots, minced bok choy leaves, minced green onions, soy sauce, minced garlic, sesame oil, minced ginger, kosher salt, white pepper, and sugar. (5 minutes)

Cover the bowl and refrigerate for at least 6 to 8 hours, or preferably overnight, to allow the flavors to meld. (8 hours)

In a small bowl, whisk the egg white with 1 tablespoon of water to create an egg wash. (2 minutes)

Working with one wonton wrapper at a time, place about 1 tablespoon of the pork mixture in the center of the wrapper. Keep the remaining wrappers covered with a moist towel to prevent them from drying out. (2 minutes)

Brush the edges of the wrapper with the egg white wash. Fold the wrapper over the filling to form a triangle or rectangle, pressing the edges to seal. For extra security and a decorative touch, crimp the edges with a fork. (3 minutes)

Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat. (2 minutes)

Working in batches, carefully place the dumplings in the hot skillet, seam side up, making sure not to overcrowd the pan. (2 minutes)

Cook the dumplings until the bottoms are lightly browned and crispy, about 30 seconds to 1 minute. (1 minute)

Pour 1/2 cup of water into the skillet, then immediately cover the pan with a lid. This will steam the dumplings, cooking the filling and creating a tender texture. (1 minute)

Steam the dumplings until the water has almost completely evaporated and the pan begins to sizzle, about 7 to 8 minutes. (8 minutes)

Remove the lid and flip the dumplings. Continue cooking until the bottoms are golden brown and slightly crispy, about 3 to 5 minutes. (5 minutes)

Repeat the cooking process with the remaining dumplings, adding more vegetable oil as needed. (5 minutes)

While the dumplings are cooking, prepare the dipping sauce. In a separate bowl, whisk together the soy sauce, hoisin sauce, balsamic vinegar, chopped green onion, sesame oil, chili oil (to taste), minced garlic, sugar, and minced ginger until well combined. (5 minutes)

Serve the hot, crispy dumplings immediately with the dipping sauce on the side. Garnish with extra chopped green onion or a sprinkle of sesame seeds, if desired. (2 minutes)