This deconstructed dumpling recipe has that familiar dumpling flavor, but comes together at home in a lot less time. Bright flavors from the ginger plus the option to add as many greens as you’d like make this recipe from the New York Times a delicious, healthy mid-week dinner. Also, we notice that if we make recipes from the NY Times, they tend to be those by Melissa Clark. Thanks Melissa!
Trim the bok choi, separating the dark green tops from the white stems. Leave tops whole and thinly slice the stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
Bring a large pot of salted water to a boil and cook noodles per package instructions. Drain and run under cool water. Then drain again.
Heat 1 T peanut oil in a large skillet over medium-high heat. Add pork or turkey, and cook, breaking up with a fork, until golden and cooked through – season with salt, 1 1/2 T soy sauce, and 1/2 T rice wine vinegar. Using a slotted spoon, transfer to a bowl.
Add remaining 1 T oil to skillet, stirring in half the scallions, the finely chopped ginger, the garlic and the jalapeño. Cook until fragrant – about 1 minute. Add bok choi stems and pinch of salt. Cook until bok choi is almost tender – about 2 minutes. Toss in the leaves and add the meat back to the skillet too. Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 T rice vinegar into the pan. Cook until just warmed through.
Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve alongside as a garnish.
- 3 or 4 small heads of baby bok choy
- 1 fat 2″ thick knob of ginger root
- 8 ounces of wide rice noodles
- 2 tsp oil
- 1 pound lean ground turkey
- 1/4 cup plus 1 1/2 T soy sauce
- 2 tsp rice wine vinegar
- 1/2 cup thinly sliced green onions
- 3 garlic cloves, finely chopped
- 1 fresh Thai or habanero chile, thinly sliced
- 2 T toasted sesame seeds
- 1 1/2 tsp sesame oil + more for drizzling
- cilantro and/or torn basil for serving
- black vinegar