1 small red bell pepper, sliced into thin strips or julienned (substitute red chili peppers to add heat)
Micro shiso leaves or micro greens as garnish
For the dumplings:
In a large bowl, combine the pork, shrimp, watercress, water chestnuts, green onion, teriyaki marinade sesame oil, garlic, white pepper, salt and mix together well.
Place 1/2 tsp. of filling onto each wrapper. Slightly wet the edge of the wrapper, fold over, pinch and twist with fingers to form a tight seal all the way around. Ensure no air is trapped inside the sealed wrapper.
With a little oil, pan fry the dumplings in a large frying pan over medium heat for 10 minutes, turning over halfway through, and add fried dumplings to the hot pot broth just before serving. Or, cook in the hot pot broth for 10 to 12 minutes and serve (see below).
For the hot pot:
Heat oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring for 2 to 3 minutes.
Add the shiitake mushrooms and cook until golden, about 3 minutes.
Add the cooking wine, oyster sauce, soy sauce and Kitchen Bouquet®, sugar and water and bring to a boil.
Add about 8 to 10 uncooked dumplings and cook for about 10 to 12 minutes.
Add the bok choy and cook for another 2 minutes until dumplings are cooked through.
Add the pepper to the hot broth just before serving and garnish with micro greens.