Tang Yuen (pork dumpling soup)

250g pork mince
2 tbls fried shallots
1 slice ginger, chopped
1 spring onion, chopped
2 tbls soy sauce
1/2 tsp sugar
1/4 tsp ground white pepper
200g sticky rice flour
1 tbls cornflour
750ml stock
few celery leaves, chopped
1 bunch bok choy, sliced
sesame oil

Combine pork, shallots, spring onion, ginger,
soy sauce, sugar and pepper – roll into small
(about 2cm) balls and freeze for 4 hours.
Combine flours with 2 tsp vegetable oil and water
(about 200ml) to form a smooth dough.
Cover pork balls with dough to golf-ball size and
cook in boiling water until they float.
Meanwhile heat stock with a few slices of ginger,                                   Inspired by random noodle stall,
fried shallots and celery leaves.                                                                           Liping, Guizhou
Add bok choy, ladle into bowls and add pork dumplings.
Serve sprinkled with sesame oil.