Crab and pork wonton noodle soup recipe

Ingredients

• 8 cups (2 liters) store-bought or homemade Mom’s Chicken Stock, Seafood, Pork or Vegetable Stock
• Crab and Pork Wonton Dumplings
• 8 oz (250 g) dried wonton noodles or 12 oz (350 g) fresh/frozen wonton noodles
• 1 lb (500 g) bok choy, leaves separated and washed well
• 1/3 cup (50 g) chopped green onions (scallions), for garnish
• ¼ cup (65 ml) Chilli Garlic Sauce to use as dipping (optional)

• ½ lb (250 g) ground pork
• 2 green onions (scallions), finely minced
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch
• ¼ teaspoon sugar
• 2 teaspoons grated fresh ginger
• ½ cup (100 g) chopped crabmeat, drained
• ¼ teaspoon salt
• Freshly ground black pepper to taste
• ½ teaspoon sesame oil
• 1 lb (500 g) wonton wrappers, covered with a barely damp towel
• Cornstarch slurry: 1 tablespoon cornstarch dissolved in ¼ cup (65 ml) cool water

1. To make the dumpling filling, combine the pork, green onions, soy sauce, rice vinegar, cornstarch and sugar in a large bowl. Mix well and set aside.
2. In a small bowl, squeeze the grated ginger pulp, extracting the juice into the bowl. Discard the spent ginger. Add the crabmeat, salt, pepper and sesame oil and stir gently to mix with the ginger juice.
3. When ready to wrap, add the crab mixture to the bowl with the ground pork mixture. Toss gently to mix. To wrap the wontons, see the illustrated instructions.
4. To make the soup, pour all but 2 cups (500 ml) of the stock into a large stock-pot and bring to a boil. (The reserved stock should be room temperature or just slightly chilled.) Turn the heat to medium-high and add the wonton dumplings. Bring pot back to a gentle boil. When it reaches a boil, add 1 cup (250 ml) of the reserved stock. Bring back to a boil again and add the remaining 1 cup (250 ml) of reserved stock. Adding the broth a little at a time lets the wontons cook, but at a gentle heat. A rapid, rolling boil will tear the delicate wonton skins.
5. With the heat still on the pot (you still need to cook the noodles and bok choy), use a spider or sieve to scoop up the wontons and distribute among the serving bowls. Add the noodles and the bok choy to the pot and let simmer for 1½ minutes, until cooked through. Ladle the broth, noodles and bok choy into bowls. Garnish with the green onions and serve with the Chilli Garlic Sauce, if desired.