This Crispy Dumpling Noodles recipe takes your favourite dumplings and gives them a genius twist. Instead of stopping at classic dumplings, we cook and pull them into long, chewy strands that mimic noodles. Tossed with a punchy sauce made with Marion’s Kitchen Crispy Chilli Oil, every bite has the juicy flavour of pork and prawn dumplings but with the fun slurp factor of noodles. It’s creative, comforting, and guaranteed to impress anyone who thought they’d seen all the dumpling tricks.
30 dumpling wrappers
finely sliced spring onion (scallions), to serve
Filling
300g (10.5 oz) peeled and deveined prawns
5 water chestnuts, finely chopped
3 tbsp finely chopped spring onion (scallions)
1 tbsp finely chopped coriander (cilantro)
2 tbsp finely grated ginger
1 garlic clove, finely grated
1 egg
1 tsp sea salt
Sauce
3 tbsp soy sauce
3 tbsp Chinese Chiankiang black vinegar*
2 tbsp Marion’s Kitchen Crispy Chilli oil
½ tsp sugar
1 small garlic clove, finely grated
- For the filling, finely chop the prawns until they’re uniformly minced (you could also do this in a food processor).
- In a bowl , combine the prawns with the remaining filling ingredients. Use chopsticks or a fork to mix vigorously until the mixture becomes ‘sticky’.
- Place about a scant tablespoon of the filling into the centre of a dumpling wrapper. Moisten the edges of the wrapper with water. Once sealed, gently stretch and pull each dumpling into a long, noodle-like strip. Continue with the remaining dumplings until all have been shaped into dumpling noodles.
- For the sauce, combine the ingredients in a bowl and set aside.
- Heat the vegetable oil in a large non-stick frying pan over high heat. Add the dumplings and cook for about 2 minutes until the bottoms are starting to turn golden brown. Pour in enough water to come a quarter of the way up the sides of the gyoza. Cover with a lid and steam for 5 minutes. Then remove the lid and allow the water to evaporate so that any cheese that has leaked out the sides gets super crispy and brown.
- Notes: – Use red wine vinegar if you can’t find Chinese black vinegar
