Dumplings are a staple in our house, but they do take a good amount of time to prepare and cook. Instead we have been turning to our Dumpling Bowl. All of the goodness you expect in a dumpling without all the prep work. Which leaves a lot more time for enjoying this dish! This dish has all the flavors of a dumpling as well as the dipping sauce combined into one. We garnish this with some fried wonton wrappers to gain a crunch. Check out the recipe below and turn your dumpling night into a Dumpling Bowl night.
How to make the Dumpling Bowl
First get all your veggies chopped, diced, and minced. Once you start cooking this meal, it goes quick. Prepare your Dumpling Bowl Sauce in a bowl and leave it off to the side. You will add this to the dish towards the end of cooking. To start cooking, get a large pan or wok and set the heat to medium. Once the pan/wok is heated add the pork. The pork will start to excrete some grease and that is when you will add in the garlic and ginger.
Continue cooking over medium heat and when the pork is about fully cooked, add in the green and yellow onion. Cook until the yellow onion is translucent. Season with salt and pepper and start to stir in the cabbage. The cabbage will begin to wilt, that is when you slowly stir in the Dumpling Bowl Sauce. Mix well and cook for about 5-10 minutes. Serve each bowl with wanton shells or tortilla strips!
How to store leftovers of this Dumpling Bowl
Honestly, this hearty dish tastes even better the next day. It reminds me of lasagna when you reheat it the next day. All of the flavors have been sitting together overnight and reheats at the same time. The favors really seep into the cabbage and become so delicious. Make sure to store the leftovers without the wanton shells or tortilla strips. They will become soggy and not provide you with the crunch you want! So be sure to add the wanton shells or tortilla strips to the each individual dish so they keep their texture and crunch.
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From our kitchen to yours, cheers!
- 1 lb ground pork or sweet italian sausage uncased
- 1 package rice noodles
- 4 cloves garlic minced
- 2 inches ginger grated
- 1 yellow onion diced
- 4 green onions diced
- 1 tsp pepper
- 1 tsp salt
- 2 cups shredded carrots
- 2 cups red cabbage chopped
- 2 cups green cabbage chopped
- wontons or tortilla strips
Dumpling Bowl Sauce
- 1 tbsp hoisin
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- In a mixing bowl add all of the Dumpling Bowl Sauce ingredients and mix well. Set aside. Cook rice noodles according to package directions, drain and set aside.
- In a large wok over medium heat add the pork. Cook for a few minutes and add the garlic and ginger. Cook the pork until fully cooked
- Add in the yellow and green onion. Season with some salt and pepper and cook until transluent. Add the carrots and cabbage and cook until the cabbage begins to wilt
- Slowly stir in the Dumpling Bowl Sauce and bring to heat. Slowly stir in the rice noodles using tongs to avoid breaking the noodles. Let cook for about 5-10 minutes with the sauce before serving. Garnish with frided wanton shells or tortilla strips.