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Bring Water To A Boil. Add Salt, Baking Soda, And Bok Choy. Blanch For 1 Minute. Drain And Cool. Squeeze Dry. In Large Bowl Combine Remaining Ingredients Including The Bok Choy. Mix Well And Refrigerate Overnight. Mix Flour And Water Together To Form A Stiff Dough. To Make Dumplings: Divide Dough Into 4 Equal Pieces. Roll Out 1 Piece Into 12 Long Sausage. Divide Into 12 Pieces. Roll Each Slice Into A 3 Inch Diameter Circle. Place 1 Teaspoon Of Filling In The Center. Then Close Into A Half Moon Shape And Seal The Edges. Repeat With Remaining Dough. Pour 3 Tablespoons Of Oil Into A Cast Iron Skillet. Heat Over High Heat. Place Dumplings 16 At A Time In The Skillet. Saute For 3 Minutes. Add 1/2 Cup Cold Water And Cover. Cook Until Water Evaporates. Lower Heat And Cook Until Golden Brown On The Bottom And Translucent On The Top. Remove And Serve.
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