Directions

1. 1

   In a food processor, combine the ground pork, chopped shrimp, minced garlic, soy sauce, sesame oil, and cane sugar. Process until well mixed, then transfer to a bowl. In a small separate bowl, whisk the egg yolk with 2 tablespoons of cold water to create an egg wash.

2. 2

   Lay out a wonton pastry square on a clean surface. Brush its edges with the egg wash using a pastry brush. Place about 1 teaspoon of filling in the center of the pastry. Fold the pastry up around the filling to create a little pouch shape, pinching and sealing the edges well. Repeat with the remaining pastry squares and filling until all are assembled.

3. 3

   Bring a large pot of salted water to a rolling boil. Carefully drop the filled dumplings into the boiling water, a few at a time to avoid crowding. Cook for 8 minutes until they float and are tender. Using a slotted spoon, divide the cooked dumplings among four large serving bowls.

4. 4

   Pour the chicken stock into a separate pot and bring it to a boil. Cut the bok choy bunch in half lengthwise and add to the boiling broth. Simmer for 5 to 6 minutes until the bok choy is tender but still retains a slight crunch.

5. 5

   Meanwhile, cook the Chinese egg noodles in a pot of boiling water according to the package directions. Drain the noodles and divide them equally among the four bowls, placing them on top of the dumplings.

6. 6

   Top each bowl with the chopped roast pork and one or two halves of the cooked bok choy. Carefully pour the piping hot chicken stock over the contents of each bowl. Sprinkle with the chopped scallions and serve immediately.