Thai Chicken Stew with Potato Chive Dumplings

Ingredients

• 1/2 pound baking potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons canola oil
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 large onion, finely chopped
• 1 large jalapeño—halved, seeded and thinly sliced
• 1/4 cup Asian fish sauce
• 3 cups chicken stock or low-sodium broth
• 2 tablespoons all-purpose flour, plus more for rolling
• 1 large egg yolk
• 2 tablespoons minced chives
• Salt
• 1 pound baby bok choy, cut into 1-inch pieces
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• 2 tablespoons shredded basil leaves
• Lime wedges, for serving

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