Easy Hand-Pulled Stretchy Dumpling Noodles
A fun and viral dumpling wrapper hack that transforms dumplings into stretchy, slurp-worthy 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.
Notes
