Name: Dumpling noodles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 16 (enough for 4)
Cuisine: Chinese
Ingredients: 2 large heads bok choy, cut in half lengthwise; ½ cup (50 g) very finely chopped chives; 2 tablespoons light soy sauce; ½ teaspoon white pepper; 1 teaspoon white sugar; 2 teaspoons dark soy sauce; 4 nests (200 g) dried wholewheat noodles; ½ cup (125 ml) hot water; ½ cup (40 g) soy mince (not soaked); 1 x 227 g tin water chestnuts, drained and very finely chopped; 2.5 cm ginger, very finely chopped; 2 tablespoons cornflour; 2 spring onions (scallions), very finely chopped; ½ block (150 g) extra-firm tofu, crumbled; 4 tablespoons tomato ketchup; 16 bought or homemade dumpling skins; 1 teaspoon sesame oil; 2 teaspoons sesame oil

Preparation info

Makes
16
(enough for 4)

Difficulty
Medium
Ready in
1 hr

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Back home in Singapore we were frequent patrons of a popular wonton noodle shop. My sister, Kyra, was smitten with dry wonton mee, where the dumplings and noodles are tossed in a viscous sauce. I preferred mine swimming in marbled, golden broth. This recipe is for the dry version, but feel free to ditch the sauce and swap it for some piping-hot vegetable stock.