Week of 10/08/2018 – 10/12/2018 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields4 servings
Yields4 servings
  • 1/2pound lean ground pork
  • 1/4 head of cabbagefinely chopped (for vegetarian option in lieu of pork)
  • 1cup Spinachchopped
  • 2 cloves of garlicminced
  • 2 green onionschopped
  • 1tablespoon soy sauce
  • 2teaspoons red curry paste
  • 20 wonton wrappers
  • 6cups water
  • 1/2cup white miso paste
  • 1inch fresh gingerminced
  • 20 mushroomssliced if large
  • 2 green onionschopped
  • 5 bok choysliced in half
  • 1/4cup bamboo shoots
To make the Dumplings:
  1. In a medium bowl, combine the ground meat, spinach, garlic, green onions, soy sauce and curry paste. Mix until evenly combined.
  2. Working with 1 wonton wrapper at a time, place about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then fold the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now fold the bottom corners together so they overlap. Place on tray and repeat.
To make the soup:
  1. In a large soup pot, over high heat combine the water, miso, ginger and mushrooms and bring to a boil.
  2. Uncover, increase the heat to high, add the dumplings and cook until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions, bok choy and bamboo shoots.
  3. Evenly distribute dumplings into a soup bowl and then ladle the broth over top. Serve immediately (but not too hot!)