Spicy Pork Hand-Pulled Dumpling Wrapper Noodles
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Why You’ll Love This Recipe
Because it’s the ultimate food hack: store-bought gow gee dumpling wrappers magically transformed into chewy, hand-pulled noodles. Toss them with a glossy chilli oil drizzle, add quick stir-fried Sichuan-spiced pork, and finish with cool cucumber. It’s fast, fiery and guaranteed to wow.
What are dumpling wrapper noodles?
They’re exactly what they sound like: dumpling wrappers turned into noodles. A quick zap in the microwave makes the wrappers stretchy enough to pull into wide noodle strands. The texture is surprisingly close to hand-pulled biang biang noodles but without the hours of kneading and slapping dough around your kitchen.
Note:
Microwave the gow gee wrappers in two batches. Place half on a microwave-safe plate, cover with a damp paper towel, and heat for about 20 seconds until warm and pliable. Stretch into noodles, then repeat with the second half.
What’s the deal with Xi’an-style pork?
Xi’an cuisine from China’s Shaanxi province is known for its love of spice, garlic, vinegar and those iconic wide noodles. Here, instead of a long braise, we do a quick stir-fry with minced pork, chilli bean paste (doubanjiang), soy sauce and ground Sichuan pepper. The result is a fiery topping that comes together in minutes.
What is Doubanjiang?
Doubanjiang
is a Sichuan chilli bean paste made from fermented broad beans and chillies. It’s salty, spicy, umami-rich and instantly brings depth to stir-fries and braises.
Substitutes:
– Gochujang (Korean chilli paste):
Sweeter, rounder heat, great if you want a twist.
– Miso + chilli flakes:
A good swap if you want something closer to doubanjiang’s savoury funk.
Special Ingredient Notes
Gow gee dumpling wrappers:
Fridge-section staple at Asian grocers.
Doubanjiang:
The backbone of this recipe.
Sichuan peppercorns:
Toast and grind fresh for their signature numbing hit.
Chilli oil:
Added at the end for that glossy red finish.
Cucumber:
Balances all the spice with cool crunch.
What You Need
Gow gee dumpling wrappers
Pork mince
Garlic
Ginger
Doubanjiang (or substitute)
Soy sauce
Chinese black vinegar
Sugar
Sichuan peppercorns
Chilli oil
Cucumber
Sesame seeds
Coriander
Steps
Place half the dumpling wrappers into a microwave. Microwave for 20 seconds until warm and pliable. Working quickly, stretch each wrapper into a long noodle strand. Repeat with the second half of the wrappers.
Heat the vegetable oil in
a wok
or
large frying pan
over high heat. Add the pork mince and stir-fry, breaking it up with a spatula, until starting to brown. Add the garlic and ginger and cook for 30 seconds. Stir in the doubanjiang (or substitute), soy sauce, black vinegar, sugar and Sichuan pepper. Toss until everything is glossy and fragrant. Remove from the heat and keep warm.
Bring a pot of salted water to the boil. Drop in the pulled dumpling wrapper noodles and cook for 1-2 minutes until just tender but still chewy. Drain well and divide among
serving bowls.
Top the noodles with the pork mixture. Add cucumber on the side, sprinkle with sesame seeds and fresh coriander. Drizzle generously with
chilli oil.
Stir while the noodles are still warm so everything is coated in chilli oil and pork. Eat immediately.
Marion’s Kitchen Tip
Microwave the wrappers in two batches so they stay pliable and easier to stretch. If some tears, no stress. The odd shapes cook beautifully and still soak up all the sauce.
Spicy Pork Hand-Pulled Dumpling Wrapper Noodles
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PREP TIME
10 minutes
COOK TIME
15 minutes
SERVES
2
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Ingredients
20 gow gee dumpling wrappers
1 tbsp vegetable oil
250g pork mince
4 garlic cloves, finely chopped
1 tsp finely grated ginger
1 tbsp doubanjiang (or gochujang/miso + chilli flakes as a substitute)
1 tbsp soy sauce
1 tsp Chinese black vinegar
½ tsp sugar
½ tsp ground Sichuan peppercorns
½ small Lebanese cucumber, deseeded and finely julienned
1 tsp toasted sesame seeds
Fresh coriander leaves, to serve
Marion’s Kitchen Crispy Chilli Oil
, to serve
Instructions
1
Pull the noodles
Place half the dumpling wrappers into a microwave. Microwave for 20 seconds until warm and pliable. Working quickly, stretch each wrapper into a long noodle strand. Repeat with the second half of the wrappers.
2
Make the pork topping
Heat the vegetable oil in
a wok
or
large frying pan
over high heat. Add the pork mince and stir-fry, breaking it up with a spatula, until starting to brown. Add the garlic and ginger and cook for 30 seconds. Stir in the doubanjiang (or substitute), soy sauce, black vinegar, sugar and Sichuan pepper. Toss until everything is glossy and fragrant. Remove from the heat and keep warm.
3
Cook the noodles
Bring a pot of salted water to the boil. Drop in the pulled dumpling wrapper noodles and cook for 1-2 minutes until just tender but still chewy. Drain well and divide among
serving bowls.
4
Assemble the bowls
Top the noodles with the pork mixture. Add cucumber on the side, sprinkle with sesame seeds and fresh coriander. Drizzle generously with
chilli oil.
5
Mix well!
Stir while the noodles are still warm so everything is coated in chilli oil and pork. Eat immediately.
