Craving dumplings, but not the effort it takes to make them? Enter: my pork dumpling bowls. Homemade dumpling making can be a fun activity, but it can also be a challenging project. These deconstructed bowls are my favorite hack that delivers on the same salty-savory, soy sauce-soaked pork, shrimp, and cabbage filling, but combined with easy wheat noodles that mimic the same chewy flavor you love in a dumpling—no wrapping required. If you need an easy weeknight dinner that will keep you from ordering take-out, then keep reading on for all of my top tips on how to make these bowls.
The sauce:
The two I used for this recipe are soy sauce and rice wine. Chinese light soy sauce is typically used when making dumplings, so I went that direction and felt it gave me the best dumpling filling flavor over my attempt with a darker soy sauce. Chinese Shaoxing wine is a sweet golden rice-based cooking wine that typically contains salt. If you don’t have it, you can substitute dry sherry. I add it twice in the recipe to season the mushrooms and to create the final sauce.
How to serve a dumpling bowl:
Just as you would dunk your dumplings in a tangy salty side sauce, we’re going to do the same with our bowls too. Chili oil is always top of my list, especially Fly by Jing or Laoganma. Some are spicier than others so research your brands! Black vinegar, which I used with my soup dumplings, also brightens these noodles right up.
The noodles:
This dish holds up to a hearty noodle, but if you can’t source Shanghai or thick-cut wheat noodles, don’t fret. Lo mein noodles or ramen noodles (also Japanese-style) are a fine substitute for this. You can always serve over white rice too. Make sure to properly thaw the noodles to avoid changes in texture.
Storage:
This recipe is best enjoyed right away, but if you have leftovers, store the pork dumpling noodles in an airtight container for up to 3 days. Since there’s pork and shrimp in this recipe, make sure to discard if the mixture smells potent or fishy. To reheat, slowly cook mixture in a wok or large high-sided skillet over medium heat until heated through. You can also make the filling 1 day ahead and toss with freshly cooked noodles.
Make this recipe and let me know in the comments.
