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Clean recipe · delish.com

Pork Dumpling Bowls

A pork dumpling-inspired filling—ground pork, shrimp, cabbage, scallions, and sauce—is served over chewy wheat noodles in this deconstructed bowl.

Original recipe: delish.com

Yield:
4 servings
Prep:
20 min
Cook:
0 sec
Total:
45 min
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Ingredients

  1. 3 tbsp. vegetable oil, divided
  2. 12 oz. ground pork
  3. 4 oz. shrimp, peeled, deveined, finely chopped
  4. 3/4 tsp. kosher salt, divided
  5. 1 lb. Napa cabbage, coarsely chopped (6 to 7 cups)
  6. 16 oz. Shanghai or thick-cut wheat noodles
  7. 8 oz. shiitake mushrooms, rinsed, thinly sliced
  8. 5 tbsp. Shaoxing rice wine or dry sherry, divided
  9. 2 tbsp. toasted sesame oil
  10. 3 to 5 scallions, sliced
  11. 5 garlic cloves, finely chopped
  12. 2 tsp. finely grated peeled ginger
  13. 1/4 c. Chinese light soy sauce or other light soy sauce
  14. 1/2 tsp. white pepper (optional)
  15. Black vinegar and chili oil, for serving

Instructions

  1. In a large wok or high-sided skillet over high heat, heat 1 Tbsp. vegetable oil. Cook pork, breaking up with a wooden spoon, until just a small amount of pink is left, 3 to 5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with 1/2 tsp. salt. Transfer to a large heatproof bowl.
  2. In same wok over medium heat, heat 1 Tbsp. vegetable oil. Cook cabbage, stirring frequently, until wilted, tender, and lightly golden around the edges, 5 to 6 minutes; season with remaining 1/4 tsp. salt. Transfer to bowl with pork and shrimp.
  3. Meanwhile, in a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package directions. Drain, rinse under cold water, and drain again. Set aside.
  4. In same wok over medium heat, heat remaining 1 Tbsp. vegetable oil. Add mushrooms and 3 Tbsp. Shaoxing rice wine and cook, stirring frequently, until softened, browned, and reduced in size, 5 to 7 minutes. Add scallions, garlic, and ginger and cook, stirring frequently, until aromatic, about 1 minute. Add soy sauce, sesame oil, white pepper (if using), and remaining 2 Tbsp. Shaoxing rice wine and toss to combine. Add cabbage and pork mixture to wok, then noodles, and toss well to coat.
  5. Divide pork noodles among bowls. Serve with black vinegar and chili oil alongside.