Ingredients:

  • 1 lb (450g) ground pork
  • 2 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup (30g) finely chopped green onions
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 48-50 dumpling wrappers (gyoza or wonton wrappers)
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha (or more to taste)
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 8 oz (225g) dried ramen noodles or soba noodles
  • 1 cup (50g) baby spinach or bok choy, roughly chopped
  • 2 green onions, thinly sliced
  • 1 red chili pepper, thinly sliced (optional)
  • 1 tbsp sesame seeds, toasted

Instructions:

  1. Combine ground pork, soy sauce, ginger, garlic, green onions, sesame oil, and white pepper in a bowl. Mix well with your hands.
  2. Place a small spoonful of filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with water.
  3. Fold the wrapper in half to form a half-moon shape, crimping the edges to seal.
  4. Heat oil in a skillet over medium heat. Add dumplings and cook until golden brown on the bottom. Add water to the skillet, cover, and steam until cooked through.
  5. In a large pot, combine chicken broth, soy sauce, rice vinegar, sriracha, ginger, garlic, and sesame oil.
  6. Bring to a simmer and cook for 5 minutes to allow flavors to meld.
  7. Cook noodles according to package directions. Drain and set aside.
  8. Divide noodles among bowls. Ladle broth over noodles.
  9. Top with cooked dumplings, spinach or bok choy, green onions, and red chili peppers (if using). Sprinkle with sesame seeds.
  10. Serve immediately.