Inside-Out Pork Dumplings

1 tbsp Olive Oil

¼ tsp Red Pepper Flakes

3 Garlic cloves, minced

1 tbsp Ginger, minced

2 Scallionswhites and greens separated, cut thinly on bias

8 oz Sausage (Ground Pork)(if substituting ground turkey, add 2 Tbsp. more oil)

1 lb Bok Choy (pref Baby Bok Chop)leaves separated and cut into 1 1/2-inch pieces if large

1 Carrot, shredded

2 tbsp White Vinegar

6 oz Farfalle (bowtie) Pasta

Salt

For the sauce (optional)

Soy Sauce

Salt or Fish Sauce

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 pasta. Cook until al dente, about 7- 9 minute. Drain. Add pasta to skillet and toss. Serve with scallion greens.

You can add soy sauce to make a type of glaze.

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Inside-Out Pork Dumplings