StovetopChinese
Potsticker noodle bowl
Frozen potstickers, noodles, a savory sauce, scallion. The dumpling is the protein.
Made it?
25 min · 20 min hands-on · pull 165°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- frozen pork potstickers20 (2 lb)
- lo mein or ramen noodles8 oz
- soy sauce1/4 cup
- rice vinegar1 tbsp
- chili crisp or sriracha1 tbsp
- sesame oil1 tsp
- garlic cloves2
- shredded cabbage or coleslaw mix2 cups
- to finishscallion
Method
- 1
Potstickers in a skillet with a film of oil. 3 minutes until the bottoms brown. Splash of water, lid, 5 minutes until cooked through.
- 2
Noodles. Drain.
- 3
Soy, vinegar, chili, sesame, garlic. Cabbage in the dumpling pan 1 minute. Noodles, sauce, dumplings on top. Scallion.
If you don’t have it
- pork dumplings → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
Same cook, different day
Weeknight
Less time. Hotter pan, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
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- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
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- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
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