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1
If you are using fresh ginkgo nuts, gently crack the shells.
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2
Blanch the nuts in salted water for 1 minute, then shock in ice water.
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3
Alternatively, toast the nuts in a dry skillet until they turn green.
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4
After blanching or toasting, rub off the papery skin using your fingers or a clean kitchen towel.
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5
If you are using canned ginkgos, simply rinse.
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6
Heat a saute pan over medium heat and add 2 tablespoons of the olive oil.
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7
Add the nuts and a dash of salt.
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8
Cook for 1 minute.
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9
Add the scallion whites, the ginger, and mirin and cook for 2 minutes.
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10
Add the garlic and cook for 1 minute more.
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11
Transfer the nuts to a plate to cool and return the pan to the stove.
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12
Add another tablespoon of olive oil to the pan and saute the bok choy with a dash of salt until the leaves are cooked down to half their original size.
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13
The bok choy should be mostly dry when you add it to the pan; otherwise, the dumpling filling will be wet.
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14
Remove the bok choy from the heat and let cool.
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15
Put the nuts and bok choy in the bowl of a food processor.
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16
Add all but 2 teaspoons of the scallion greens.
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17
Pulse until the mixture is blended but still chunky.
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18
Transfer to a bowl and season with salt.
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19
In a small bowl, whisk the flour with 2 tablespoons water.
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20
Brush the edges of a dumpling wrapper with the flour paste.
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21
Place 1 tablespoon of the filling on the wrapper and fold the wrapper into a half moon.
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22
Press the edges to seal.
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23
Repeat with the rest of the wrappers and filling.
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24
To make the dipping sauce, whisk together the vinegar, soy sauce, the remaining 1 teaspoon olive oil, and the reserved scallion greens.
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25
Add red pepper flakes if desired.
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26
Steam the dumplings in a covered steamer basket for 4 minutes.
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27
Serve hot with the dipping sauce.
