← Nouns Cooking · Chinese

Ingredients

• 140 g plain flour
• 70 ml cold water, roughly
• 1 tbsp neutral oil
• 150 g Minced pork (optional)
• 2 Spring onion, sliced, whites and greens apart
• 2 slices Ginger
• 3 ripe tomatoes, cut into wedges
• 1½ tbsp light soy sauce
• ½ tsp Sugar
• 1 l chicken stock
• 2 heads of baby bok choy, chopped
• 2 Eggs, beaten
• ¼ tsp White pepper
• 1 tsp Toasted sesame oil

Method

1. Put the flour in a bowl. Drizzle in the water a teaspoon at a time while stirring with chopsticks, until the flour forms small, pea-size clumps with very little dry flour left.
2. Heat the oil in a pot over medium-high heat and brown the pork for 2 min. Add the spring onion whites and ginger and stir for 30 seconds.
3. Add the tomatoes and cook for 3–4 min, until they soften and release their juice. Add the soy sauce, sugar and stock and bring to the boil.
4. Shake the dough drops into the boiling soup a little at a time, stirring so they do not stick together. Simmer for 3–4 min, until they turn translucent and chewy.
5. Add the bok choy and cook for 1–2 min. Pour in the eggs in a thin stream and wait 30 seconds before stirring gently into ribbons.
6. Season with white pepper and salt to taste, then stir in the sesame oil and spring onion greens.

Tips

• Contains wheat and egg. Leave out the pork and use vegetable stock for a vegetarian bowl.
• Smaller drops are better: if your clumps are big, rub them between your fingers.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook What To Cook Today