'Roaming: Gyoza with Simmered Pork Ramen

Somehow during cold days, I have the tendency to crave for dumplings. Since my last so-so dumpling attempt, I found a better recipe:
http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/

I made some minor ingredient changes (from water chesnut to carrot) due to ingredient availability and it doesn't affect the taste :). Small remark: only do dumpling when you have plenty of free time for it really requires a lot of chopping & cutting. Food processor is not so handy in this case.

Just follow the recipe and a plate of golden pan fried gyoza is made. Personally, I think the soy sauce volume used in this recipe is slightly too little. If I were to do this again, I'll add a few more tablespoon of soy sauce. The rest is all nice :)

Now I only have a small problem...as nice as gyoza is, it's not a main course by itself (at least not to me). What do I do then? Again, Hayumi's cook book rescue me by providing the best complement meal with gyoza -- ramen.

Long recipe... start with Simmered Pork:-

Ingredient (serves 4): 500g pork loin, 1 tablespoon oil, the green part of 1 spring onion, 1 tbsp of crushed ginger, 100ml soy sauce, 50ml sake, 1 tbsp caster sugar, 4 hard shelled hard-boiled eggs, and water

Methods:-
1. Heat the oil in saucepan to medium heat, add the prok and seal evenly on all sides.
2. Wipe off excess oil from pan. Add in all ingredient (except the eggs). Pour in enough water to almost cover the pork and increase the heat to bring it to boil.
3. Once boiled, add in eggs and turn the heat down to medium, skim the surface to remove any scum & simmer for 40minutes. Move the pork & eggs around a few times to ensure an even colour.
4. When the water has reduced to about 100ml, turn off the heat & leave to cool.
5. Slice the pork & cut the eggs in half (love the hard eggs). Use the stock to make the ramen and put the meat & eggs on top.

Pic: Pork & egg simmered in saucapan.

Now comes the recipe for Ramen:-

Ingredient (serves 4): 2 litres water, 4 tbsp granulated chicken stock, 100ml pork stock (or buy instant pork stock to save cooking time even though I recommend making your own for best taste), 2 tbsp soy sauce, 2tsp kombu cha powder (I skipped this one), 600g thin Chinese egg noodles - uncooked, chopped spring onion - to taste, coarsely ground black pepper - to taste.

Methods:-
1. Soup making: in a large pot, bring the water to boil & add the chicken stock, pork stock, soy sauce & kombu cha powder. Bring to boil again then turn the heat down to the lowest possible.
2. In a separate pan, bring a the noodles to boil (per noodles cooking instruction), cook until al dente, then drain.
3. Divide the noodles between 4 large bowls & ladle in the soup. Sprinkle some chopped spring onion on top of soem sliced pork. Add pepper to taste and serve.