BBQ Pork/ Pork Char Siew and Dumpling/Wonton Noodles

This dish was my favorite brunch eating out with my mom as a kid. My mom would take me to the neighborhood coffeeshop at Redhill Road in Singapore for their delicious BBQ Pork and Dumpling Noodles, we each ordered a plate of noodles that came with a bowl of soup and dumplings. My mom would lovingly save her three precious dumplings for me and help me finished my noodles. When we were older, one of my favorite aunts who lived in the same neighborhood as us, would buy us BBQ Pork and Dumpling Noodles from a stall in Ang Mo Kio for brekkie during the weekends. When I moved to the United States, the only way for me to savour this dish is to make my own. I have tried many combinations of ingredients to make the BBQ pork and dumplings and this is the version that I like the best.

Dumpling/ Wonton Ingredients:

1 pound of ground pork

1/4 pound of peeled shrimp, minced

1 small bunch of scallions, chopped finely

1 inch knob of ginger, peeled and chopped finely

1 tablespoon of fish sauce

1 tablespoon of sesame seed oil

1 teaspoon of teriyaki sauce or maggi soy sauce

1 stack of gyoza or dumpling skin

1 bowl of cold water with 4 tablespoons of corn starch, mix well (for sealing the pot stickers together)

Method:

Mix the ground pork, shrimp, scallions, ginger and seasoning well in a big bowl. Lay dumpling skins in rows on a large cookie sheet. Scoop a small amount of filling or use a pair of chopsticks to distribute equal amounts of filling onto the dumpling skins. The amount of filling should be small enough that each dumpling skin can be folded together and has room to be sealed with the corn starch mix. You can freeze each batch of dumplings on the cookie sheet in the freezer for an hour. Leftover fillings need to be kept cold in the fridge before the previous batch is done freezing. When each dumpling comes out dry from freezing, they can be stored in a zip lock freezer bag for use later.

Broth Ingredients:

Dumplings

Sesame seed oil

Chicken Bouillion

Cold water

Yu choy – cut and discard lower ends of stems by 3/4 inch, cut each stalk into thirds

White ground pepper

Black pepper

Method:

Add desired number of dumplings and desired amount of cold water to make broth. Bring to a boil after adding chicken bouillion and pepper. Just before broth starts to boil, add desired amount of Yu choy. Dumplings are cooked when the broth starts boiling and the dumplings float on top of the broth.

Ingredients for noodles:

1 tablespoon of Tomato Ketchup

1 teaspoon of Sesame Seed Oil

1 teaspoon of Oyster Sauce

1 tablespoon of Dumpling Broth

1 box of fresh Wonton Noodles

Boiling water

Method:

In a plate or bowl, add condiments.

In a sauce pan, bring water to a boil. Add one bundle of noodles for each serving. Spread out and loosen noodles with a pair of bamboo chopsticks. When noodles have softened, discard noodles and strain noodles.

Put noodles on the plate or bowl of condiments and toss noodles in them.

This is a link to my BBQ Pork/Pork Char Siew recipe: https://fromthekitchenofeloise.wordpress.com/2013/02/17/bbq-pork-pork-char-siew/

Slice some pork char siew thinly and serve on top of noodles.

Copyright 2011 From the Kitchen of Eloise

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4 thoughts on “BBQ Pork/ Pork Char Siew and Dumpling/Wonton Noodles

    • Hi Tanya,

      Thank you for visiting! I tend to “cook for the village or army”, so feel free to cut down the portions I stated into half to shorten cooking time. I would say I take about 2 hours to wrap and cook the dumplings; 15 minutes to prep and marinate the BBQ pork; 10 – 15 minutes to prep the noodle sauce and cook the noodles, so I say several hours including marinating the meat for four hours and baking it for about 1 hour. Have fun cooking!! 🙂

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