Pulled dumpling wrapper soup

Method

1. Place chicken stock in pot over medium heat and bring to simmer. Add 1 tablespoon soy sauce and sesame oil.
2. In a large bowl, combined pork, mince, spring onion, garlic, ginger, salt and pepper, Shaoxing wine, and half a tablespoon of remaining soy sauce mix well with hands.
3. Use a teaspoon to scoop small spoonfuls of pork mixture and put carefully into simmering broth. Simmer for 3 to 4 minutes or until meatballs are cooked through.
4. Add carrots and cook for two minutes then add bok choy and simmer for another two minutes until tender.
5. Place half dumpling wrappers on a very wet paper towel on a microwave wave safe plate and cover with wet paper towel. Microwave for 20 seconds or until soft and pliable, stretch each wrapper into long noodles strands with your fingers. Repeat with remaining wrappers.
6. Carefully drop the noodles into the pot and cooked for two minutes until soft and cooked through. Remove from heat.
7. Ladle soup in the bowls. Top with spring onion, coriander, and chili oil to taste.