Pan-fried Crispy Dumpling Noodles
These Pan-Fried Crispy Dumpling Noodles are a fun twist on classic dumplings. Instead of shaping them traditionally, the dumplings are stretched into long noodle-like strands and cooked potsticker-style until crispy on the bottom and juicy inside. It’s a simple but creative way to enjoy dumplings with acompletely different texture.
Ingredients
Dumplings
- 18 dumpling wrappers, thawed if frozen
- Neutral vegetable oil for brushing or frying
- Finely chopped spring onion for garnish
Filling
- 155 g pork mince 20% fat recommended
- ¼ tsp salt
- ¼ tsp grated ginger about 1g
- 15 g finely chopped spring onion
- ½ tsp white pepper
- 8 g soy sauce
- 6-8 g oyster sauce
- 8 g sesame oil
- 20 ml water or chicken stock optional, for juicier filling
Sauce *adjust to taste
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp sesame oil
- 1-2 tsp chilli oil
Instructions
- Prepare the Filling : In a mixing bowl, combine the pork mince, salt, ginger, spring onion, white pepper, soy sauce, oyster sauce, and sesame oil. Gradually mix in the water (if using), stirring in one direction until the mixture becomes smooth and tacky.
- Shape the Dumpling Noodles : Place about 12g of filling in the centre of each wrapper. Lightly dampen the edges with water. Fold and seal firmly. Gently stretch the sealed dumpling lengthwise to create a long, noodle-like shape. Repeat with the remaining wrappers.
- Pan-Fry: Heat sufficient oil in a pan over medium heat. Arrange dumplings in a single layer. Fry undisturbed for 2–3 minutes, until the bottoms are golden brown. Add 2–3 tablespoons of water, then immediately cover with a lid. Reduce the heat to medium-low and cook for 5 minutes, allowing the steam to cook through.
- Make the Sauce : While the dumplings are cooking, combine all sauce ingredients in a small bowl and adjust to taste. Alternatively, serve with plain soy sauce or your preferred dipping sauce.
- Assemble and Serve : Transfer the crispy dumpling noodles to a serving plate. Drizzle with the sauce or serve on the side for dipping. Garnish with chopped spring onion and serve immediately.
Notes
