Pork Dumplings in Noodle Form with Baby Bok Choy

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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pork dumpling

I’ve never quite understood the whole “make your favorite takeout at home!” recipe genre.  If I want takeout, I’ll just get takeout. But what does make sense to me is modifying a takeout classic into something that is even better. And here the title says it all: Imagine if you could eat dumplings for dinner, but with extra greens to give it a semblance of being healthy. Oh, one other thing: what if we swapped slow-roasted pork shoulder for the usual dumping ground pork?


pork dumpling 1

pork dumpling 2

pork dumpling 3

pork dumpling 4

I’ve taken a recipe from Melissa Clark and made one major adjustment, subbing out ground pork for the slow-roasted pork. To be fair to MC, my version takes hours longer to cook, albeit no more work, while the pork roasts. I also add some sugar, because I associate sweetness with dumpling filling. This was delicious dumpling goodness in pasta form combined with Chinese roast pork and lots of greens: yeah, that’s better than takeout.

The Magic Bullet does a terrific job of speeding the recipe up, providing grated garlic and ginger in no time with no mess.

Noodles with Roasted Pork, Baby Bok Choy and Dumpling Seasonings

(Adapted from Melissa Clark)


  • 2 inches of fresh ginger root, peeled
  • 3 garlic cloves
  • 1 dried chili (optional)
  • 4 heads baby bok choy, greens separated from white stems, stems sliced
  • 1 lb wide noodles, preferably rice noodles
  • 1 tbsp. vegetable oil
  • 2/3 lb pork shoulder
  • ¼ cup soy sauce, plus more for drizzling on pork
  • 2 tbsp. rice wine vinegar
  • 1 bunch scallions, sliced
  • 2 tbsp. toasted sesame seeds
  • 1.5 tsp. sesame oil
  • Chinese black vinegar (optional), as a garnish


  1. Put pork on baking sheet and drizzle generously with soy sauce. Roast in oven at 275 degrees for at least two hours or until very tender. When done, cut into bite-sized hunks.
  2. Cook noodles in heavily salted water until al dente.
  3. Put ginger, garlic and chili in small Magic Bullet cup with chopper attachment. Blend until well-chopped.
  4. Add vegetable oil to large pan and heat to medium-high. Stir in half the scallions and the garlic-ginger-chili mixture. Cook until fragrant, about 1 minute. Add bok choy stems and cook until tender, about 2 minutes.
  5. Add all remaining ingredients to pan (including noodles) and warm through. Serve, passing black vinegar.