In a skillet over Medium High Heat, add the olive oil to warm up for 1 minute.
Add the ground chicken, garlic, parsley, and bok choy to sauté until the chicken is fully cooked, about 8-10 minutes.
Brush the edges of a dumpling with water. Add about 1 tablespoon of the chicken mix to the center of the dumpling. Bring up the four corners, pinching the edges together to seal.
Dip the very bottom of the dumpling in water, then dip in a shallow bowl with sesame seeds. Place on a plate. Repeat the process with remaining wrappers.
Add a little olive oil to a large nonstick skillet over medium high heat. Add the dumplings to cook for 2-3 minutes, so that the sesame seeds on bottom become toasted. Add ¼ cup water, cover quickly with a lid, and steam on Low heat for 4-5 minutes.
In the meantime, make the sauce by combining all ingredients into a small saucepan. Place the saucepan over medium high heat. Bring to a boil, then simmer 3 minutes.
Enjoy the dumplings warm with the chili crisp sauce. Optional: Plate with a thin spread of plain Greek yogurt.
Serve with BUBBL’R Triple Berry Breez’r for a complimentary refreshment!
