Steamed Bok Choy Dumplings with Two Dipping Sauces - Happy Belly After

Ingredients

• 3-4 heads baby Bok Coy.
• coarsely chopped, about 4 cups
• 3 medium carrots, shredded
• 2 scallions, coarsely chopped
• 1 tbsp chopped cilantro leaves
• 3 garlic cloves, minced
• 2 tsp finely minced fresh ginger
• 2 tsp low sodium soy sauce
• 1 tsp tahini
• 6 tsp corn starch
• ½ tsp ground black pepper
• canola oil for frying
• 5-6 fresh red Fresno chiles
• 2 large cloves garlic
• ⅔ cup rice wine vinegar
• ⅔ cup agave syrup
• ¾ tsp salt
• 1 tbsp corn starch mixed with 2 tbsp water
• 3 tbsp low sodium soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp water
• 1 medium garlic clove, minced
• 2 tsp scallion, finely chopped
• ½ tsp fresh ginger, minced
• 1 tsp sesame oil
• ½ tsp red chile flakes
• 1 tsp agave syrup optional