If you’re a dumpling lover but don’t have the time (or patience) to wrap and fold, these Dumpling Noodles are for you. By transforming dumpling wrappers into chewy, noodle-like strands, you get all the flavour of dumplings in a fraction of the time. This recipe is packed with savoury pork, crunchy vegetables, and bold sauces, making it a quick and satisfying meal.
Why you’ll love Dumpling Noodles
Quick and Easy: No wrapping, no steaming—just cut, boil, and toss.
Packed with Flavour: A rich combination of soy sauces, hoisin, and oyster sauce brings that iconic dumpling flavour to life.
Customisable: Add extra veggies or swap out the pork for chicken, beef, or even tofu.
What goes in my Dumpling Noodles
Dumpling Wrappers: The hero of this dish. These transform into chewy, noodle-like strands when cooked. For best results, use fresh wrappers found in the refrigerated section of your local supermarket.
Pork Mince: Pork is the classic dumpling filling, but you can experiment with other proteins or plant-based alternatives.
Soy Sauces: The combination of light and dark soy sauces creates a balance of saltiness and depth.
Hoisin and Oyster Sauce: These sauces add sweetness and umami, rounding out the flavour profile.
Spring Onions and Garlic: Essential aromatics that build a flavourful base.
Carrot: Adds crunch, and freshness. Feel free to add more veggies, like zucchini or mushrooms.
Bok Choy: Adds a fresh, crisp element that complements the rich flavours of the dish
Recipe Tips
Stretching the Wrappers: After cutting the wrappers into thirds, gently pull and stretch each piece to make them more noodle-like.
Cooking in Batches: Avoid overcrowding the pot when boiling the wrappers, as they can stick together. Cook them in small batches (about 2 minutes each) for the best results.
Sauce Balance: Taste the pork mixture as you cook. If you prefer more sweetness, add a little extra hoisin sauce. For a saltier kick, a splash of light soy sauce does the trick.
Veggie Variations: Don’t stop at carrots! Add whatever you have on hand— snow peas, capsicum or shredded cabbage would also work nicely.
Macro Breakdown (one serving)
- Calories: 501 kcal
- Protein: 34.4g
- Carbs: 33.5g
- Fat: 27.8g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Dumpling Noodles
2
servings10
minutes15
minutesIngredients
1 pack (300g) dumpling wrappers (roughly 30 wrappers)
1 tbsp vegetable oil
500g lean pork mince
1 tbsp oyster sauce
2 tsp hoisin sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 spring onions (plus more for garnish)
1 carrot, julienned or finely chopped
2 garlic cloves, finely chopped
1 bunch of bokchoy
Directions
- Cut each dumpling wrapper into thirds and gently stretch each piece to resemble a noodle shape. Set aside.
- Heat a pan over medium heat, then add a drizzle of oil. Sauté the garlic and the spring onions until fragrant, about 1 minute.
- Increase the heat to high and add the pork mince. Cook for 2–3 minutes, stirring, until slightly browned.
- Lower the heat to medium, then stir in the light soy sauce, dark soy sauce, oyster sauce, and hoisin sauce. Cook for another 2–3 minutes.
- Mix in the carrots and cook for 1–2 minutes, until slightly softened.
- Bring a large pot of water to a boil. Cook the dumpling wrapper noodles in batches to avoid overcrowding. Each batch should take about 2 minutes. Drain and set aside.
- Add the cooked noodles to the pork mixture and toss to combine, ensuring everything is evenly coated.
- Plate the dish, then top with extra spring onion. Serve immediately and enjoy.
