Pork & Bok Choy Dumpling Noodles
Pork & Bok Choy Dumpling Noodles
Ingredients
For the Noodles and Pork Mixture
- 1 pack dumpling wrappers, approximately 30 sheets, separated
- 2 tablespoons olive oil
- 500 grams ground pork
- 1 1/2 cups green onions, diced
- 4 tablespoons ginger, coarsely grated
- 5 cups Bok choy, roughly chopped
For the Sauce
- 1/3 cup ponzu
- 4 tablespoons sesame oil
- 3 tablespoons chili crisp
- 3 tablespoons water
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon black vinegar
- 1 teaspoon fish sauce
Instructions
- 1
Separate the dumpling wrappers and keep them covered with a clean tea towel or plastic wrap to prevent them from drying out while you prepare the other ingredients.
âąď¸ 2 min
- 2
Heat the olive oil in a large frying pan, deep skillet, or wok over medium-high heat.
âąď¸ 1 min
- 3
Add the ground pork, diced green onions, and coarsely grated ginger to the pan. Cook for 6â7 minutes, breaking up the pork as it cooks, until it is browned and cooked through.
âąď¸ 7 min
- 4
Add the ponzu, sesame oil, chili crisp, water, soy sauce, sugar, black vinegar, and fish sauce to the pork mixture. Stir well to combine all the sauce ingredients with the pork.
âąď¸ 2 min
- 5
Add the roughly chopped Bok choy to the pan and reduce the heat to low. Simmer gently, stirring occasionally, until the Bok choy has wilted and become tender.
âąď¸ 5 min
- 6
Meanwhile, bring a large pot of salted water to a boil. Add the dumpling wrappers one at a time, stirring constantly to prevent them from sticking together. Cook for approximately 2 minutes, or until they are tender.
âąď¸ 5 minâ˘đĄď¸ 100
- 7
Drain the cooked wrappers in a colander and rinse briefly under cold water to stop the cooking process and prevent them from becoming too sticky.
âąď¸ 1 min
- 8
Add the cooked and drained wrappers to the pork mixture in the pan and gently toss until they are evenly coated in the sauce. Cook for a further 1â2 minutes, until heated through.
âąď¸ 2 min
Kitchen Tools
Pork & Bok Choy Dumpling Noodles
For the Noodles and Pork Mixture
- 1 pack dumpling wrappers, approximately 30 sheets, separated
- 2 tablespoons olive oil
- 500 grams ground pork
- 1 1/2 cups green onions, diced
- 4 tablespoons ginger, coarsely grated
- 5 cups Bok choy, roughly chopped
For the Sauce
- 1/3 cup ponzu
- 4 tablespoons sesame oil
- 3 tablespoons chili crisp
- 3 tablespoons water
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon black vinegar
- 1 teaspoon fish sauce
Instructions
- 1
Separate the dumpling wrappers and keep them covered with a clean tea towel or plastic wrap to prevent them from drying out while you prepare the other ingredients.
âąď¸ 2 min - 2
Heat the olive oil in a large frying pan, deep skillet, or wok over medium-high heat.
âąď¸ 1 min - 3
Add the ground pork, diced green onions, and coarsely grated ginger to the pan. Cook for 6â7 minutes, breaking up the pork as it cooks, until it is browned and cooked through.
âąď¸ 7 min - 4
Add the ponzu, sesame oil, chili crisp, water, soy sauce, sugar, black vinegar, and fish sauce to the pork mixture. Stir well to combine all the sauce ingredients with the pork.
âąď¸ 2 min - 5
Add the roughly chopped Bok choy to the pan and reduce the heat to low. Simmer gently, stirring occasionally, until the Bok choy has wilted and become tender.
âąď¸ 5 min - 6
Meanwhile, bring a large pot of salted water to a boil. Add the dumpling wrappers one at a time, stirring constantly to prevent them from sticking together. Cook for approximately 2 minutes, or until they are tender.
âąď¸ 5 minâ˘đĄď¸ 100 - 7
Drain the cooked wrappers in a colander and rinse briefly under cold water to stop the cooking process and prevent them from becoming too sticky.
âąď¸ 1 min - 8
Add the cooked and drained wrappers to the pork mixture in the pan and gently toss until they are evenly coated in the sauce. Cook for a further 1â2 minutes, until heated through.
âąď¸ 2 min