Have you ever wanted to have noodles AND dumplings at the very same time? I'm not talking noodles with some dumplings on the side, I'm talking DUMPLING NOODLES. These are saucy, packed with a seasoned dumpling filling and tossed in a gorgeous, flavour-packed sauce that's going to have you slurping up every last bite. I saw this idea trending on socials last year and just knew I had to make it, and let me tell you...it did not disappoint!
3 servings
Some secret knowledge
These are best enjoyed fresh while the wrappers are chewy and the bottoms are crispy.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheat in a lightly oiled pan over medium heat until warmed through and crispy again.
These are best enjoyed fresh while the wrappers are chewy and the bottoms are crispy.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheat in a lightly oiled pan over medium heat until warmed through and crispy again.
Add the pork mince, spring onions, coriander, garlic, ginger, oyster sauce, fish sauce, white pepper, Shaoxing wine, sesame oil and chicken powder to a bowl.
Mix everything together until well combined and the filling becomes slightly sticky.
Heat a little oil in a pan over medium heat and cook a small piece of the filling to taste. Adjust the seasoning if needed- you can add a little more fish sauce, ginger or sugar depending on your preference.
If you're using store-bought wrappers, skip straight to step 3!
For homemade wrappers, mix the flour and salt in a bowl. Gradually add the water while stirring until a shaggy dough forms.
Knead for 5–8 minutes until the dough becomes smooth, then cover and rest for 30 minutes.
For more in-depth wrapper instructions, check out my Crispy Pork & Prawn Dumplings recipe.
Once rested, divide the dough into portions and roll each piece into a thin, slightly oval wrapper.
Take a wrapper and spread a strip of filling horizontally across the centre, leaving a little space around the edges.
Fold the top and bottom edges of the wrapper towards each other and pinch firmly to seal.
Gently stretch the dumpling lengthways to create that long, noodle-like shape.
Repeat with the remaining wrappers and filling.
Heat a little oil in a large non-stick pan over medium heat.
Place the dumpling noodles into the pan and cook for 2–3 minutes, or until the bottoms are lightly golden.
Add 2–3 tbsp water to the pan and immediately cover with a lid.
Steam for around 7 minutes, or until the pork is fully cooked through.
Remove the lid and allow any remaining water to evaporate. Continue cooking for another minute or two until the bottoms are golden and crispy.
Arrange the crispy dumpling noodles in a serving bowl.
Top with the garlic, spring onion whites, chilli powder, gochugaru, Sichuan pepper and sesame seeds.
Heat the oil until hot, then carefully pour it directly over the aromatics and spices to bloom all those gorgeous flavours.
Add the sugar, MSG, sweet soy sauce and black vinegar, then mix everything together until well combined.
Finish with the spring onion greens and dig in while they're hot and crispy.
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