Delicious pork and shrimp dumplings are served with noodles and bok choy in a Szechuan-style, spicy sauce. - Cindy Lee Roberts —Cindy Lee Roberts
Test Kitchen Notes
Dumplings and noodles mingling together are such a delight, though this refreshing, spicy sauce -- sort of a loose cilantro and green onion pesto -- would be great on noodles alone, or dumplings alone, or pretty much anything. —Kristen Miglore
1 1/2 tablespoons
chili bean paste
spring onion, chopped finely
cilantro, chopped finely
clove of garlic, minced
Dumplings, Noodles and Bok Choy
shrimp, headed and peeled, then roughly chopped
Mix the pork, shrimp, spring onions, ginger, salt, pepper, sesame oil, and wine in a medium bowl.
Place about a tablespoon of the dumpling mixture on each wrapper, seal and shape. This makes about 50 dumplings. Freeze the ones you don't use, then you can make this again!
Boil a couple of quarts of water in a large pot, throw in the noodles, and cook for two minutes (Note: You may need to adapt the boiling timing, depending on what type of noodles you use -- be sure to consult the suggested time on the package). Now, add about 12 dumplings and continue boiling gently until the dumplings are cooked (about 8 minutes). You can tell by looking at them!
Throw in the bok choy, cook for 30 seconds more, then turn off the heat. Drain the noodles, dumplings and bok choy and serve immediately in capacious noodle bowls.
Spoon the spicy sauce over the top, mix it all up, garnish with a little cilantro, and serve!