Sort ingredients
craycray
QR Code
Listen
Pdf
Place the chicken stock in a large pot over medium-high heat. Add 1 tablespoon of soy sauce and the sesame oil. Bring to a gentle simmer.
In a large bowl, combine the pork mince, spring onion, garlic, ginger, a good pinch of salt and pepper, Shaoxing wine (if using) and the remaining ½ tablespoon of soy sauce. Mix until well combined.
Use a teaspoon to scoop small spoonfuls of the pork mixture and drop them directly into the simmering broth. Simmer for 3-4 minutes or until the meatballs are cooked through.
Add the bok choy. Cover and simmer for 1-2 minutes until just tender.
Place half of the dumpling wrappers on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 20 seconds or until warm and pliable. Working quickly, stretch each wrapper into a long noodle strand with your fingers. Repeat with the remaining wrappers.
Drop the hand-pulled wrapper noodles into the pot and cook for 1-2 minutes until soft and cooked through. Remove from the heat.
Ladle the soup into bowls. Top with extra spring onion and coriander if you like, and finish with a generous drizzle of Marion’s Kitchen Crispy Chilli Oil.