Hand-Pulled Dumpling Wrapper Noodle Soup Recipe

300g minced pork

2 spring onions, finely sliced

1 tsp minced garlic

1 tsp freshly minced ginger

Salt and pepper to taste

1 tbsp Shaoxing wine

1 ½ tbsp soy sauce

1 bunch Bok Choy, quartered lengthways

1 tbsp sesame oil

1 Spring onion, finely sliced to serve (optional)

1 Coriander, finely chopped to serve (optional)

• 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 1/2 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.
• Notes: If the wrappers begin to cool and resist stretching, warm them for a few extra seconds in the microwave. Shaoxing wine: you can usually substitute apple juice or stock for this if you want to keep your cooking alcohol-free.