If you love dumplings and noodles, this recipe is about to become your new favourite kitchen hack. Dumpling noodles are exactly what they sound like — dumpling wrappers filled, gently stretched into noodle-like strands, then cooked and tossed in a savoury chilli oil sauce. No dough-making, no kneading, and no complicated techniques required.
Why You’ll Love This Recipe
- No dough, no kneading – Dumpling wrappers do all the hard work for you
- Two favourites in one – Dumplings and noodles combined into one dish
- Quick and satisfying – Perfect for weeknight dinners or lazy cooking days
- Customisable filling – Use pork, prawns, chicken, or go fully vegetarian
This recipe is especially perfect if you often have dumpling wrappers sitting in the freezer and don’t know what to do with them beyond folding dumplings.
Tips for Perfect Dumpling Noodles
- Don’t overfill the wrappers : Use only a modest amount of filling. Too much filling will make stretching difficult and can cause the wrapper to tear.
- Skip adding water or stock to the filling : Unlike soup dumplings, this filling should stay fairly firm. Extra liquid can weaken the wrapper and make it break when stretched.
- Stretch gently, not forcefully : After folding the wrapper closed, gently pull from both ends. The wrapper will naturally stretch into a long, noodle-like shape.
- Cook until they float : Because dumpling noodles are thin and gently stretched, they cook much faster than regular dumplings. Simply boil until they float and the wrappers turn tender.
- Save the cooking water
A few spoonfuls of the dumpling cooking water added to the sauce helps it coat the noodles beautifully and brings everything together.
Final Thoughts
This clever idea has been popping up all over social media, and once I tried it, I completely understood why. It’s proof that you don’t need traditional dough-making skills to enjoy homemade noodles — sometimes all it takes is a pack of dumpling wrappers and a bit of creativity. Surprisingly easy to make at home, this dumpling wrapper hack is fun, clever, and deeply satisfying. Once you try it, you’ll wonder why you didn’t make noodles this way sooner.
Easy Hand-Pulled Stretchy Dumpling Noodles
Ingredients
- Dumpling wrappers defrost if frozen
FOR THE FILLING
- 165 g prawns shelled, deveined, roughly chopped then smashed into a coarse paste
- 90 g pork mince
- 5 g grated ginger
- 5 g spring onion whites finely chopped
- 1 tsp cooking wine
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp white pepper
- 2 tsp cornstarch
- 1 tsp sesame oil
FOR THE SAUCE***adjust to taste
- 1 tbsp finely chopped spring onion
- 1 tbsp finely chopped garlic
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 2 tbsp crispy chilli oil
- Some dumpling-cooking water
Instructions
- Prepare the prawn paste : Finely chop the prawns, then smash or mince them until sticky but still slightly textured. Do not over-blend.
- Mix the filling : In a bowl, mix the minced pork, ginger, salt, sugar, white pepper, cooking wine and cornstarch until the mixture becomes sticky. Add the prawn paste and spring onion whites,then mix gently. Finish by mixing in the sesame oil.*Adding water or stock to the filling is not recommended,as the wrappers may tear easily when the dumplings are stretched.
- Shape the dumpling noodles : Place a modest amount of filling in the centre of a dumpling wrapper (about 10–20% less than a regular dumpling). Lightly dampen the edges with water, fold to seal,then gently stretch both ends to form a long, noodle-like shape. Repeat with the remaining wrappers.
- Cook the dumpling noodles : Bring a large pot of water to a rolling boil. Add the dumpling noodles and stir gently to prevent sticking. Cook until they float and turn tender.
- Assemble and serve : In a serving bowl,combine spring onion, garlic, sesame seeds, soy sauce and crispy chilli oil. Add a few spoonfuls of the dumpling noodle cooking water to loosen the sauce.Transfer the cooked dumpling noodles into the bowl, toss gently to coat, and serve immediately.
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