Samurai soup

From "Every Day with Rachael Ray"
March 2009


Oh my God! We had an absolutely magazine family-worthy moment tonight! Sean and I made these dumplings TOGETHER, they didn't fall apart, they tasted amazing and he ended up eating TWO green vegetables with dinner. With no bargaining! Herewith, then, is a recipe lifted in its entirety from Rachael Ray's magazine:

Ingredients:

1/2 lb. baby bok choi, halved lengthwise and crosswise, white and green portions separated.
(or, you can just use the same amount of baby spinach and chop it after you blanch it.)
1/2 lb. ground pork
1/4 cup soy sauce
1 1/2 TBSP oyster or fish sauce
1 TBSP grated ginger
2 tsp honey
1 tsp sesame oil
40 wonton wrappers
32oz chicken soup
1/4 lb snow pease, cut crosswise into 1/2" pieces
Scallions, for garnish

Method:

1. In a pot with boiling water, cook bok choi (or spinach, if using that instead) for 1 minute until wilted. Drain, rinse with cold water and squeeze dry. Finely chop and put in medium-sized bowl.
2. Stir in pork, 1 TBSP soy sauce, all the oyster/fish sauce, ginger, honey & 1 tsp sesame oil.
3. Arrange 10 wonton wrappers on work surface, moisten the edges, mound 1 tsp pork mixture in the middle. Fold in half, pressing edges to seal. Then bring two points together to make a fortune cookie shaped dumpling.
4. In a medium saucepan, bring the chicken broth, 1 cup water and remaining soy sauce to a boil. Add snow peas.
5. In a large pot of boiling water, cook the dumplings until tender, about 5 minutes. Transfer to bowls. Ladle broth over the dumplings, top with scallions and a drizzle of sesame oil.

The dumplings freeze very well, too!