Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Inside-Out Pork Dumplings Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 4 Inspired by take-out pork wontons, this dish is packed with fiber and vitamins for a healthier weeknight option. Ingredients 1 tablespoon olive oil ¼ teaspoon red pepper flakes 3 cloves garlic, minced 1 tablespoon ginger, minced 2 scallions, whites and greens separated, cut thinly on bias 8 ounces ground pork (if substituting ground turkey, add 2 Tbsp. more oil) 1 pound baby bok choy, leaves separated and cut into 1 ½-inch pieces if large 1 carrot, finely grated 2 tablespoons white vinegar 6 ounces fresh wonton wrappers Kosher salt Directions Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside. Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens. Rate it Print