No Wrapper Dumpling Soup Recipe

1 tablespoon sesame oil, to serve (optional)

Extra spring onion, finely sliced, to serve.

Fresh coriander, finely chopped, to serve.

Filing

500g pork mince

2 spring onions, finely sliced

1 teaspoon minced garlic

1 tablespoon Shaoxing wine

1½ tablespoons soy sauce

Pepper, to taste

Wrapper

½ cup potato starch

1 cup cold water

• Shape the mixture into small bite-sized meatballs, about the size of a golf ball.
• Lightly coat each meatball in potato starch, then dip it into cold water and coat again with potato starch. This creates a delicate outer layer that mimics a dumpling wrapper.
• Carefully drop the coated meatballs into the boiling broth.
• Allow the dumplings to cook for 5-6 minutes or until they are cooked through and floating to the surface.
• Add the bok choy and cook for another 1-2 minutes or until just tender but still vibrant.
• Serve immediately while hot and enjoy every comforting spoonful.