Chinese Noodles & Pork Dumplings

Andy Anderson !


I love good dumplings, but lately I’ve been experimenting with making dumplings with more that just flour and spice. These pork dumplings are packed with flavor, and go well with a nice bowl of Chinese noodles.

So, are you ready… Let’s get cooking.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top



  • 1 lb
    lean ground pork
  • 1
    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

How to Make Chinese Noodles & Pork Dumplings


  2. In a large bowl, combine the ground pork, egg white, soy sauce (or tamari), cilantro, and ginger, and mix with your hands to thoroughly combine.
  3. Chef'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.
  4. Shape into small balls, about the size of a golf ball.
  5. Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
  6. Chef's Note: What is Arrowroot?
    We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.
  8. Place the chicken stock and fish sauce into a large pot and bring to the boil.
  9. Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer.
  10. Cook for ten minutes, uncovered.
  11. Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
  12. While the veggies are simmering, pour boiling water over the Chinese noodles to loosen them.
  13. Chef's Tip: There are all kinds of dried Chinese noodles out there; including rice noodles. Use what suits your taste, and go for it.
  14. Drain them out of the water, and add them to the pot.
  15. Continue to simmer for 2 minutes, until the noodles soften.
  16. Serve immediately, in bowls with an additional garnish of chopped cilantro, and just maybe some nice warm sake.
  17. Keep the faith, and keep cooking.

Printable Recipe Card

About Chinese Noodles & Pork Dumplings

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Dairy Free

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