As simple as it sounds, plus tasty and healthy too! I make this recipe without wrapping the ground pork into dumpling wraps - cooks up faster and with less carbs that way. This is the recipe that got my daughter hooked on bok choy! She asks for this all the time. It is a combination and modification of a couple other recipes I found on food.com. This recipe also freezes very well. I let the soup cool then just add to freezer bags and freeze. It seems great there for several weeks, then I just drop the contents into a pot, heat and serve.

Ingredients

8 serv.

Broth
onion↗1
garlic cloves↗2
oil1 tablespoon
vegetable stock↗8 cups
soy sauce↗2 tablespoons
baby bok choy↗6
salt, to taste↗
pepper, to taste↗
Pork Dumplings
ground pork↗1 lb
chopped green onions2
soy sauce↗2 tablespoons
rice wine↗2 teaspoons
sesame oil↗1 1⁄2 teaspoons
garlic cloves, minced↗2
egg, beaten↗1
tablespoons cornstarch↗2
teaspoon salt↗1⁄2
teaspoon pepper↗1⁄2
Optional
dumpling wrappers↗

Step-by-step instructions

1
PREPARE THE BROTH USING THE FIRST 8 INGREDIENTS.
2
Chop the onion and garlic in the food processor.
3
Fry the onion and garlic in the oil.
4
Add the stock, salt, pepper and soy sauce.
5
Rinse Bok Choy, chop leaves off and add stems to soup.
6
Simmer 5 minutes.
7
Chop the leaves and add to the soup.
8
Simmer for another 2 minutes.
9
PREPARE THE PORK DUMPLINGS USING REMAINING INGREDIENTS.
10
Mix all dumpling ingredients in a bowl.
11
You may wrap spoonfulи of the pork mixture into dumpling wrappers, or just drop spoonfuls of pork mixture into simmering broth.
12
Add dumplings to simmering broth.
13
Simmer another 10 minutes.

Source: food.com

Original recipe ↗

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