Chinese Noodles & Pork Dumplings
Andy Anderson !
So, are you ready… Let’s get cooking.
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- 1 lb
- lean ground pork
- egg white, lightly beaten
- 2 tsp
- soy or tamari sauce
- 2 Tbsp
- fresh cilantro, chopped, plus more for garnish
- 1 Tbsp
- fresh ginger, grated
- 2 Tbsp
- cornstarch, or arrowroot powder
- 2 c
- fresh chicken stock… see recipe: Hearty Chicken Stock ala CIA
- 1 tsp
- fish sauce
- 4 medium
- green onions, cut into 1-inch lengths
- 4-6 medium
- white button mushrooms, stems removed, and quartered
- 1 c
- frozen peas
- 1 large
- carrot, cut on the bias into 1/2 inch lengths
- 2 pkg
- dried chinese noodles
3Chef's Note: What is Tamari?
Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you’ll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
5Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
8Place the chicken stock and fish sauce into a large pot and bring to the boil.
10Cook for ten minutes, uncovered.
11Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
14Drain them out of the water, and add them to the pot.
15Continue to simmer for 2 minutes, until the noodles soften.