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1
Pulse ginger and garlic in food processor until finely chopped.
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2
Transfer half of mixture to bowl.
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3
Add asparagus, edamame, water chestnuts, 1 1/2 tsp.
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4
soy sauce, and 2 tsp.
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5
sesame oil to food processor; pulse until coarsely chopped.
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6
Brush edge of each won ton wrapper with water.
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7
Place 2 tsp.
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8
asparagus mixture in center of wrapper, then fold over filling to make a triangle-shaped dumpling.
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9
Repeat with remaining wrappers and filling.
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10
Line 10-inch steamer basket with bok choy leaves.
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11
Place dumplings over bok choy, and cover.
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12
Set basket over large skillet filled with 2 inches boiling water, and steam 8 to 10 minutes, or until dumplings are translucent.
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13
Transfer dumplings and bok choy to serving plate, and keep warm.
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14
Repeat with remaining bok choy leaves and dumplings.
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15
For final round of dumplings, place broccoli florets in second steamer basket, and set over boiling water.
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16
Place dumpling basket on top, and steam 8 to 10 minutes.
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17
Remove dumpling basket, cover broccoli, and steam 2 to 4 minutes more.
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18
Meanwhile, whisk together 1/4 cup soy sauce, rice vinegar, chile-garlic paste, and 2 Tbs.
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19
water.
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20
Use skillet to heat remaining 2 tsp.
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21
sesame oil over low heat.
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22
Add green onions and remaining ginger-garlic mixture, and saute 1 minute.
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23
Stir in broccoli, and cook 1 minute more.
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24
Remove from heat, and stir in sesame seeds, remaining 1 1/2 Tbs.
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25
soy sauce, and 2 tsp.
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26
water.
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27
Serve dumplings with broccoli and sauce.
