Pork Dumpling Bowls
Ingredients
- 3 tbsp vegetable oil, divided
- 12 ounces ground pork
- 4 ounces shrimp, peeled, deveined, finely chopped
- 3/4 tsp kosher salt, divided
- 1 pound Napa cabbage, coarsely chopped
- 16 ounces Shanghai or thick-cut wheat noodles
- 8 ounces shiitake mushrooms, rinsed, thinly sliced
- 5 tbsp Shaoxing rice wine or dry sherry, divided
- 2 tbsp toasted sesame oil
- 5 scallions, sliced
- 5 garlic cloves, finely chopped
- 2 tsp finely grated peeled ginger
- 1/4 cup Chinese light soy sauce or other light soy sauce
- 1/2 tsp white pepper
- Black vinegar and chili oil, for serving
Instructions
- In a large wok or high-sided skillet over high heat, heat 1 Tbsp. vegetable oil. Cook pork, breaking up with a wooden spoon, until just a small amount of pink is left, 3 to 5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with 1/2 tsp. salt. Transfer to a large heatproof bowl.
- In same wok over medium heat, heat 1 Tbsp. vegetable oil. Cook cabbage, stirring frequently, until wilted, tender, and lightly golden around the edges, 5 to 6 minutes; season with remaining 1/4 tsp. salt. Transfer to bowl with pork and shrimp.
- Meanwhile, in a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package directions. Drain, rinse under cold water, and drain again. Set aside.
- In same wok over medium heat, heat remaining 1 Tbsp. vegetable oil. Add mushrooms and 3 Tbsp. rice wine and cook, stirring frequently, until softened, browned, and reduced in size, 5 to 7 minutes. Add scallions, garlic, and ginger and cook, stirring frequently, until aromatic, about 1 minute. Add soy sauce, sesame oil, white pepper (if using), and remaining 2 Tbsp. Shaoxing rice wine and toss to combine. Add cabbage and pork mixture to wok, then noodles, and toss well to coat.
- Divide pork noodles among bowls. Serve with black vinegar and chili oil alongside.
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