50 minutes
A hearty and flavorful soup made with pork meatballs, wonton strips, and bok choy.
Ground Pork
0 lb
Scallions, white parts minced, green parts sliced thin
each
Large egg, lightly beaten
each
Fresh Ginger, grated
teaspoons
tablespoons
tablespoons
Chili Garlic Sauce
tablespoons
teaspoons
cups
Baby Bok Choy, halved and cut into 1-inch pieces
0 heads
Wonton Wrappers, cut into ¾-inch-wide strips
0 oz
1. Combine Ingredients
In a large bowl, combine the ground pork, minced scallion whites, beaten egg, 1.5 teaspoons of grated ginger, soy sauce, toasted sesame oil, chili-garlic sauce, and 0.5 teaspoons of salt. Mix these ingredients thoroughly until the mixture is well combined and sticky.
2. Form Meatballs
Using your hands, form the pork mixture into 1-inch meatballs, aiming to make about 30-35 meatballs. Arrange them uniformly on a rimmed baking sheet.
3. Optional Refrigeration
(Optional) If you have time, cover the meatballs with plastic wrap and refrigerate them for up to 24 hours. This can help the flavors meld further, but it's not essential.
4. Prepare Broth
In a large Dutch oven, bring the chicken broth, the remaining 2 teaspoons of grated ginger, and the remaining 0.75 teaspoons of salt to a boil.
5. Add Bok Choy
Once the broth is boiling, add the chopped bok choy and return the mixture to a boil.
6. Add Wonton Strips
Slowly stir in the wonton wrapper strips, adding them one handful at a time to prevent sticking.
7. Add Meatballs
Carefully add the meatballs to the pot. Cover the pot and cook for 3 to 5 minutes until the meatballs are firm and opaque.
8. Finish and Season
Stir in the sliced scallion greens and season the soup with additional salt to taste.
9. Serve
Serve the soup hot, adding extra chili-garlic sauce if desired for an added kick.
Infuse the broth with lemongrass, lime leaves, and fish sauce, and use a mixture of pork and shrimp in the wonton filling.
Season your broth with star anise, cinnamon, and cloves; add rice noodles and top with fresh herbs like basil and cilantro.
Use finely chopped shrimp instead of pork for the dumplings and shredded Napa cabbage in place of bok choy.
Add Sichuan peppercorns, chili oil, and sesame paste to the broth for a fiery, numbing sensation.
Dissolve miso paste into your broth for a umami-rich base, and consider adding seaweed or tofu for additional texture and flavor.
Use the freshest bok choy and quality ground pork with a good balance of fat — around 80/20 for flavorful and juicy wontons.
Invest time in creating a robust broth with high-quality stock and aromatics like ginger, garlic, green onions, and spices like star anise or cinnamon.
Incorporate umami-rich ingredients such as soy sauce, miso paste, sesame oil, or shiitake mushrooms to add depth to the soup’s flavor.
Carefully season the pork filling with soy sauce, Shaoxing wine, white pepper, sugar, and minced ginger and garlic for a savory taste.
Add bok choy at the end of cooking to keep it vibrant and slightly crisp, avoiding overcooking.
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