Have you ever wanted to have noodles AND dumplings at the very same time? I'm not talking noodles and some dumplings on the side, but DUMPLING NOODLES. They're saucy, filled with seasoned filling and tossed in a gorgeous sauce that's going to keep you slurping for more. I saw this idea trending on socials last year and just new I had to make this, and let me tell you it didn't disappoint!

ingredients

filling

• 360g pork mince (pork belly preferred)
• 2 spring onions, finely chopped
• ½ cup coriander, finely chopped
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1.5 tsp oyster sauce
• 1 tsp fish sauce
• ½ tsp white pepper
• 1 tsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp chicken powder

wrappers (or use store-bought)

• 300g plain flour
• Pinch of salt
• 150ml room temperature water

chilli oil sauce (for topping)

• 1 clove garlic, minced
• 1 spring onion, chopped (separate whites & greens)
• 1 tsp chilli powder
• 1 tsp gochugaru
• ¼ tsp Sichuan pepper powder
• Sesame seeds
• 2 tbsp hot oil
• ½ tsp sugar
• Pinch of MSG
• 1 tbsp sweet soy sauce
• ½ tbsp black vinegar

method

1. Make the filling
   In a bowl, combine all filling ingredients and mix well until fully incorporated.
   Heat a little oil in a pan over medium heat and cook a small portion of the filling to taste. Adjust seasoning if needed (eg more salt, ginger, or some sugar to balance).
2. Prepare the dough (more indepth instructions here)
   In a bowl, mix flour and salt. Gradually add water while stirring until a shaggy dough forms.
   Rest for 30 minutes, then knead until smooth.
   Portion and roll out into thin, slightly oval wrappers.
3. Shape the dumplings
   Take a wrapper and spread filling in a horizontal line across the centre.
   Fold the top and bottom edges together and pinch to seal.
   Gently stretch the dumpling into a long noodle-like shape. Repeat with remaining filling.
4. Pan-fry
   Heat oil in a large pan over medium heat. Add the dumpling noodles and cook for 2–3 minutes until the bottoms are lightly golden.
5. Steam-fry
   Add 2–3 tbsp water, cover, and cook for 7 minutes or until the filling is cooked through.
   Remove the lid and continue cooking until the water evaporates and the bottoms become crispy.
6. Make the sauce
   Place dumpling noodles in a bowl. Top with garlic, spring onion whites, chilli powder, gochugaru, Sichuan pepper powder, sesame seeds then pour hot oil over to bloom the spices.
   Add sugar, MSG, sweet soy sauce, and black vinegar. Mix well.
7. Serve
   Garnish with spring onion greens and enjoy!