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Samurai Soup

Serves 8

Pinching the handmade dumplings in this recipe is a perfect task for small hands!


  • 1/2 pound baby bok choy, halved lengthwise and crosswise, white and green portions separated
  • 1/2 pound ground pork
  • 1/4 cup soy sauce, divided
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons honey
  • 1 teaspoon sesame oil, plus more for drizzling
  • 40 round wonton wrappers
  • 4 cups chicken broth (32 ounces)
  • 1/4 pound snow peas, trimmed and cut crosswise into 1/2-inch pieces


  1. In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted. Drain, rinse with cold water and squeeze dry, then finely chop it and transfer to a medium bowl. Stir in the pork, 1 tablespoon soy sauce, the oyster sauce, ginger, honey and 1 teaspoon sesame oil.
  2. Arrange 10 wonton wrappers on a work surface and top each with a rounded teaspoon of the pork mixture. Moisten the edges and fold them over to form half-moons; press the edges to seal. Working with one at a time, bring the tips together and pinch to form 10 bundles. Repeat with the remaining wrappers and filling. Wash your hands after handling the raw pork mixture.
  3. In a medium saucepan, bring the chicken broth, 1 cup water and the remaining 3 tablespoons soy sauce to a boil. Cover and remove from the heat.
  4. In a large pot of boiling water, cook the dumplings, stirring occasionally, until tender, about 5 minutes. Transfer to bowls. Add the snow peas to the broth, cook for 1 minute, then ladle over the dumplings. Drizzle with a few drops of sesame oil.

Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.