Dumpling in a Bowl
All the flavor of a pork dumpling without the folding - ground pork and veggies cooked down on the griddle with wonton wrapper "noodles" mixed right in. This easy Dumpling in a Bowl recipe delivers way more filling per bite than a regular dumpling, and it comes together in about 30 minutes.
Servings: 4 people
Ingredients
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2-3 teaspoons fresh ginger minced (about a 1-inch piece)
- 3 garlic cloves minced
- ⅓ cup cilantro finely chopped, plus more for garnish
- 1 green onion thinly sliced, divided into whites and greens
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- 1 cup shredded carrots
- 4 ounces mushrooms sliced
- ½ small bok choy stalks and leaves separated and sliced
- 5 wonton wrappers sliced into thin noodle strips
- 1 tablespoon cooking oil divided
For the Sauce:
- ⅓ cup soy sauce
- ¼ cup Thai sweet chili sauce
- 2 tablespoons chili crisp
Instructions
- Mix the pork: In a bowl, combine 1 pound ground pork, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 2-3 teaspoons fresh ginger, garlic, ⅓ cup cilantro, sliced green onion, black pepper, and kosher salt. Mix until well incorporated. Cover and refrigerate while you prep the rest.
- Prep the noodles: Slice the wonton wrappers into thin noodle strips - we were able to get about 7-8 strips per wrapper, about 1/4" wide strips. Set the raw strips aside to add straight into the mixture later.
- Make the sauce: In a small bowl, whisk together ⅓ cup soy sauce, ¼ cup Thai sweet chili sauce, and 2 tablespoons chili crisp. Set aside.
- Brown the pork: Heat your griddle or a large skillet over medium-low heat. Add the pork mixture and cook, breaking it up, until it starts to brown.
- Add the vegetables: When the pork is almost done cooking, in a clear area on the griddle, add the mushrooms, bok choy stalks, whites of the green onions, and shredded carrots. Cook until the vegetables are about halfway cooked through, about 2 minutes. Then mix in with the pork.
- Drain excess grease: Push the mixture to one side and drain off any excess grease.
- Add the sauce: Pour about ¾ of the sauce mixture over the pork and vegetables and stir to combine.
- Add the noodles: Add the raw wonton noodle strips directly on top of the pork and vegetable mixture, spreading them out in a thin even layer. Allow to cook about 1-2 minutes untouched so the moisture from the pork and vegetables steams them a bit. Then sauté everything together.
- Add the greens: Stir in the bok choy leaves and remaining green onion tops. Cook just until wilted, about 1 minute.
- Finish and serve: Remove from heat, top with extra cilantro for garnish, and drizzle on some of the remaining sauce if you wish. Serve immediately.
Notes
- This is not a sweet sauce - it leans savory and spicy from the chili crisp, so add extra sweet chili sauce if you prefer more sweetness.
- You can substitute green cabbage for the bok choy if you prefer.