Directions

To Make Stock

1. Roast pork bones, and leek until brown (this will help give the stock a deeper flavour).
2. Place the bones in a large pot and cover with water, bring to boil and strain water (this helps to remove impurities from the stock).
3. Wash the bones and add them to a pressure cooker (or a large pot)
4. Add the rest of the stock ingredients to the pressure cooker and pressure cook for 1½ hours (or cook for 3 hrs if suing a pot).

To Make Tare

1. Mix together all tare ingredients in a bowl and set aside.

To Make Dumplings

1. Mix all dumpling filling ingredients together. Place 2 tsp in each dumpling wrapper. Wet your finger and wet one edge of the wrapper. Press both sides together to seal the dumplings.
2. Steam dumplings in a bamboo steamer over boiling water.
3. Cook ramen noodles until cooked.

To Serve

1. Place 3 tbsp of tare into the bottom of a bowl. Pour over some of the ramen broth and stir to combine.
2. Place drained noodles in the bowl, along with beansprouts, bokchoy, and dumplings. Garnish with coriander, spring onion, and peanuts. Top with extra chilli oil (optional).
3. Serve with a pickled chilli and cucumber salad for a refreshing finish.