Thai Chicken Stew With Potato-Chive Dumplings

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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


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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