Nothing quite gives you the same warmth than the combination that noodles and dumplings gives you. Add some chicken to the mix and you have yourself a cure like no other that heals, comforts you and picks you up from the inside whether you have the flu or emotional heartache; It can be quite magical.
There are so many variations of noodles and dumplings and the choice to have them in a soup or a sauce or alone that the combinations could be endless. This is the case more-so when you realise that noodles and dumplings make an appearance in so very many cultures and cuisines. Starting with the king of them all in my opinion…the many varieties of Chinese noodles and dumplings- the Jiaozi is one of many kinds, Jewish Matzah balls, Russian Pelmenis, Japanese Gyzoas, Tibeten/Indian Momos, Turkish Mantis, Polish Perogies, Korean Mandus, Indian Muthiya, Italian Ravioli, French Quenelles, German Knödels …and then the noodles, rice noodles, wheat noodles, mung bean noodles, shirataki noodles, vermicelli, Spätzle, pasta noodles, soba noodles, udon,… my lists could go on and on, but I think the picture is clear.
Noodles and dumplings are loved by so many cultures because there simply isn’t anything else that is as comforting as these two humble foods. And when you eat them together, they make the ultimate comfort food because no matter where you are or who you are with, you will feel like you are being taken care of; that warm, loved feeling you get when you eat whatever food your mother or grandmother prepares for you.
Pork & Coriander Dumplings with Vegetables & Soba Noodles in a Oyster, Chili & Garlic-Ginger sauce
This is a combination that I made up myself so I cannot vouch for any kind of authentic identity it may have as there are both Japanese and Chinese flavours and ingredients in here. Nevertheless, it turned out delicious. You should try it!
- 170g Soba noodles
- 1/2 head of cabbage finely sliced
- 2 red peppers slices
- 1 1/2 cups of sliced mushrooms
- 1 small head of broccoli florets
- 1 carrot chopped into matchsticks.
- 2 tbsp of oil
- 1 tbsp Oyster sauce
- One quantity of Oyster & Chili Garlic-Ginger Sauce (recipe below)
- Dumplings quantity of your choice. Allow for at least 4-5 dumplings per person (recipe below)
- 1-2 spring onions chopped
- Sesame seeds or glazed bonito topping to sprinkle (recipe available soon!)
To assemble the dish:
- Boil the soba noodles in a large pan of boiling slightly salted water, when done, drain and keep to the side.
- In the same water add as many dumplings as you require. Cook on a rolling boil for 4-5 mins. They are done when they float to the surface Drain and keep to the side.
- In the meantime, heat a large pan to make the sauce, when done remove sauce into a bowl and put pan back on heat without washing.
- Add a tbsp of oil to the pan and turn the heat up high.
- When hot add the vegetables (the vegetables I listed are what I had available, you can use whatever you like) one at a time stirring well between each addition starting with the carrots, then the mushrooms, the peppers, the cabbage and finally the broccoli florets.
- Stir in a tbsp of oyster sauce and cover with a lid for a few minutes to steam while on medium high heat. You want the veg to still have a bite test to see when the broccoli turns greener and a little tender.
- Remove the lid and add the sauce.
- Stir well and then add the noodles and stir again. Make sure the heat is off.
- Finally sprinkle the dish with the chopped spring onions, place the dumplings on top and sprinkle with sesame seeds or if you have make the bonito topping use that and enjoy!
Pork & Coriander Jiaozi Style Dumplings
You can make these in advance and cook them straight from the freezer so I will often double this batch just to have extra in the freezer. They also make a quick, (4-5 minute boil in water then pan fry the flat side of the dumpling for a couple of minutes to golden) delicious pot-sticker to serve impromptu guests. Serve with a dipping sauce in the ratio of 2:1 soy sauce and regular rice vinegar or black vinegar, a dash of sesame oil and optional chili oil.
You can either use ready made dumpling or wonton skin from the Asian supermarket or make your own which is worth the effort if you have the time.
- 180g plain strong white flour (and extra for dusting)
- Approx 75ml hot water (add a little at a time)
Combine the water and the flour until you get a fairly firm dough and knead until smooth. Set aside for 1/2hr to rest before making the skins by rolling out the dough to the thickness of a 10p coin/quarter (a couple of mm) and using a cookie cutter- cut out rounds. Thin out the edges of each round slightly with a rolling pin, leaving the centre thicker, Stack the rounds with a dusting of flour between each layer to ensure they don’t stick together. Cover with some cling film/saran wrap while you make the filling.
- 85g good quality lean pork mince (you can substitute with minced chicken thigh or for a vegetarian version I will be adding a recipe soon)
- 1 cup coriander chopped finely (stems included)
- 1-2 spring onions chopped finely (depending on the size)
- 1 tbps grated ginger
- 1-2 cloves of garlic crushed
- Light soy sauce to taste (at least 1 tbsp)
- 1 tbsp rice vinegar
- 2 tsp Shao Xing wine (or dry sherry)
- 1 tsp sesame oil
- 4-5 water chestnuts chopped finely (optional for added texture)
Combine all the ingredients together in a bowl ready to fill the dumpling skins. Can be made in advance and refrigerated until ready to use.
Filling the Skins:
Take a good teaspoon of the filling and put it in the centre of one half of a dumpling skin. Fold the other half over to create a half moon shape squeezing out the air from the filling . If you find though edges aren’t sticking well, you can moisten one edge very lightly before joining to the half moon shape. Secure all edges by ensuring there are no air pockets and if you like, gather the edges into little pleats thinning the edges slightly as you go around to ensure the edges are not too thick. Place wrappers on a lightly floured plate and refrigerate until needed.
Oyster & Chili Garlic-Ginger Sauce
This sauce is very versatile. It can be made thicker or thinner depending on what you are using it for. It is great with bok choy, dau miu (snow pea sprouts..my favourite!), choi sum, morning glory or any other vegetables you like as well as a quick sauce for meat, poultry or fish.
- 2 tbsp groundnut or vegetable oil with a high smoke point
- 1 tbsp grated ginger
- 4-5 garlic cloves crushed
- 1-2 long thin green chilis chopped finely (to taste)
- 3-4 tbs good quality oyster sauce (It is possible to get a good quality vegetarian versions of this too)
- 1 tbsp Mirin
- 2 tbsp Shao Xing wine (or dry sherry)
- 1- 1 & 1/2 tbsp of corn flour depending on the thickness you prefer. Start with one and add more if you need.
- 1 cup of water (adjust according to preference)
- 1 tbsp light soy sauce or to taste
- 2 tsp sesame oil
- Put the water in a jug, mix in the cornflour until smooth and keep to the side ready to use.
- On high heat, heat a large wok type pan with the oil.
- Add the ginger, garlic and chills and fry for a minute or so.
- Next add the Shao Xing wine then the Mirin and stir to evaporate some of the alcohol while it boils.
- Next add the soy sauce, oyster sauce and sesame oil and bring to a boil.
- Lower the heat and add the cornflour and water.
- Cook this on a medium high heat until the sauce has thickened. It should be the consistency of pouring yoghurt not too thin and not to thick so as to coat the noodles and vegetables well.
- Taste for salt and adjust with soy sauce accordingly.
- If you require the sauce a little thicker or thinner add some more cornflour mixed with some water and bring to the boil to thicken or thin out with some water.
- Sauce can be made in advance and refrigerated until needed.