Broken Dumpling Soup

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Photo by Christopher Baker
Broken Dumpling Soup 3.7 9 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 25 g (8 g saturated fat)
    • Cholesterol 120 mg
    • Sodium 910 mg
    • Protein 29 g
    • Carbohydrate 39 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 96 mg

Combine the pork, eggs, ¼ cup of the chives, garlic, and ¼ teaspoon of the sesame oil in a medium bowl with the salt and pepper. Form into 30 tablespoon-size balls; chill for 15 minutes.

Meanwhile, slice the wonton wrappers into ½-inch noodles. Bring a medium pot of salted water to a boil. Cook the wonton noodles for 1 minute, stirring to keep from sticking. Drain and rinse; reserve in a bowl of cold water.

Combine the broth, ginger, soy sauce, and remaining sesame oil in a large pot. Simmer 15 minutes. Add the meatballs; cook until just firm, 7 minutes more. Add the bok choy stalks and cook 3 minutes more. Add the bok choy leaves and remaining chives.

Ingredients

  1. Check 1 pound ground pork
  2. Check 2 large eggs, lightly beaten
  3. Check ½ cup chopped chives, divided
  4. Check 1 garlic clove, finely chopped
  5. Check 2 tablespoons toasted sesame oil, divided
  6. Check ½ teaspoon kosher salt
  7. Check ¼ teaspoon black pepper
  8. Check 1 12-ounce package wonton wrappers
  9. Check 10 cups low-sodium chicken broth
  10. Check 2 tablespoons finely chopped, peeled fresh ginger (from a 3-inch piece)
  11. Check tablespoons soy sauce
  12. Check 6 heads baby bok choy, stalks and leaves divided, cut into ½-inch pieces
  13. Check Chili-garlic sauce, optional, for serving

Directions

  1. Combine the pork, eggs, ¼ cup of the chives, garlic, and ¼ teaspoon of the sesame oil in a medium bowl with the salt and pepper. Form into 30 tablespoon-size balls; chill for 15 minutes.
  2. Meanwhile, slice the wonton wrappers into ½-inch noodles. Bring a medium pot of salted water to a boil. Cook the wonton noodles for 1 minute, stirring to keep from sticking. Drain and rinse; reserve in a bowl of cold water.
  3. Combine the broth, ginger, soy sauce, and remaining sesame oil in a large pot. Simmer 15 minutes. Add the meatballs; cook until just firm, 7 minutes more. Add the bok choy stalks and cook 3 minutes more. Add the bok choy leaves and remaining chives.
  4. Stir in the wonton noodles to warm and serve with chili-garlic sauce, if desired.