Dumpling noodles


Preparation info

  • Difficulty


  • Makes


    (enough for 4)

Appears in

Jackfruit and Blue Ginger

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.

Prep time: 30 minutes
Cooking time: 30 minutes


  • 16 bought or homemade dumpling skins
  • 4 nests (200 g) dried wholewheat noodles
  • 2 large heads bok choy, cut in half lengthwise
  • 4 tablespoons tomato ketchup
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sesame oil


  • ½ cup (40 g) soy mince (not soaked)
  • ½ cup (125 ml) hot water
  • 1 x 227 g tin water chestnuts, drained and very finely chopped
  • ½ cup (50 g) very finely chopped chives
  • ½ block (150 g) extra-firm tofu, crumbled
  • 2.5 cm ginger, very finely chopped
  • 2 spring onions (scallions), very finely chopped
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • ½ teaspoon white pepper
  • 2 tablespoons cornflour


Line a steamer basket with baking paper and set it over a pan of boiling water.

For the filling, put the soy mince in a heatproof bowl, pour in the hot water and leave to soak for 5 minutes. Add all the other filling ingredients and mix well.

Take a dumpling skin and place a scant tablespoon of the filling in the centre, then fold as shown opposite. When all the dumplings are made, place them in your steamer basket, leaving about 2.5 cm between them, and steam for 15 minutes – you may need to do this in batches.

Meanwhile, cook the noodles according to the instructions on the packet. Bring a small saucepan of water to the boil, add the bok choy and blanch for a minute, just until wilted, then drain.

Mix together the ketchup, soy sauce and sesame oil, then divide between four shallow serving bowls. Drain the noodles and divide between the bowls. Toss well to coat the noodles in the sauce – you may need to add a spoonful of the noodle-cooking water to loosen the sauce slightly. Add four steamed dumplings and some bok choy to each bowl, and get slurping!