- 10 cups homemade or low-sodium chicken stock, skimmed of fat
- 2 (2 inch) pieces of fresh ginger, peeled
- 4 tablespoons brown rice wine
- 8 dried shiitake or black Chinese mushrooms
- 8 dried tree-ear mushrooms
- 2 ounces ground pork
- 3 eggs, beaten with
- 1 tablespoon water
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1/4 teaspoon sugar
- 1 tablespoon finely chopped scallion
- 1 teaspoon fish sauce
- 2 (2 ounce) packages bean-thread noodles
- 1 pound bok choy, sliced crosswise 1/4 inch thick
- 1/2 cup thinly sliced bamboo shoots, preferably fresh
- 3 ounces Chinese ham, cut into 1/4 -inch-thick slices
- In a large saucepan, combine stock, 1 knob of ginger cut into 3 slices, and rice wine. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Remove from heat, strain and discard solids; set aside.
- Place all the mushrooms in a bowl; cover with 2 cups very hot water. Soak until soft, about 20 minutes. Drain, discard the liquid, and remove and discard the stems; set aside.
- Grate the other knob of ginger to obtain 1 teaspoon and combine it with the pork, 1 tablespoon of the egg mixture, cornstarch, salt, 1/4 teaspoon vegetable oil, sugar, scallion, and fish sauce and set aside.
- Heat 1 teaspoon oil in a large soup ladle over a medium flame. Place about 1 tablespoon of the beaten egg in the ladle and swirl it, making a 3-inch circle, until the edges are set and the center is still wet. Use chopsticks to place about 1/4 teaspoon of pork filling in the center. Fold one side over, making a half circle. Use the blunt end of the chopsticks to gently press the edges together. Repeat until all the eggs and filling are used up. You should have 16 dumplings.
- Pour broth into a large saucepan and add the mushrooms and all of the remaining ingredients. Place dumplings on the top. Bring broth to a boil, reduce heat to low, and simmer for 10 minutes. Serve immediately.