Chile Oil Dumplings With Noodles

Chile Oil Dumplings With Noodles

Inspired by the Sichuan dish red oil wontons, which features bite size dumplings smothered in a numbing, spicy sauce, this weeknight-friendly take uses easy freezer and pantry staples. Frozen dumplings (for best results, use a brand you know and love), dried noodles and baby bok choy are all perfect carriers for a fiery crimson chile oil that’s sweet, sour and savory. Since chile crisp is the foundation of the sauce, choose one that you love. There’s room to adapt, too: baby bok choy can be replaced with broccoli or spinach and any noodles are fine to use, even instant ones. If you don’t like a lot of spice, you can replace some of the chile crisp with sesame or neutral oil, or simply use a brand of chile crisp that’s less spicy.

Yield: 4 servings

Salt 

8 ounces dried wheat or egg noodles 

3 medium baby bok choy (about 9 ounces), trimmed and halved 

4 tablespoons neutral oil, such as vegetable 

1 pound frozen potstickers (not thawed)

1 small handful cilantro leaves, to serve

For the chile oil sauce

2 garlic cloves, finely grated 

⅓ cup chile crisp (stirred well before measuring) or chile oil, preferably a brand 

containing Sichuan peppercorns 

¼ cup soy sauce 

4 teaspoons rice or black vinegar 

2 tablespoons water, plus more as needed

1 teaspoon sugar

Bring a large saucepan of salted water to a boil. Add noodles and cook according to package instructions, stirring occasionally to prevent sticking. Just before the noodles are tender, add the baby bok choy. Blanch until bright green and crisp tender, 1 to 2 minutes. Drain the noodles and greens and refresh them under cold water. 

Meanwhile, make the sauce: To a medium bowl, add the garlic, chile crisp, soy sauce, rice vinegar, water and sugar and whisk to combine. Taste and if the sauce is too spicy, you can add another 1 to 2 tablespoons of water or oil to tame the heat. 

Heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium-high heat until very hot, 1 to 2 minutes. Add 2 tablespoons oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms of the dumplings are lightly browned, 1 to 2 minutes. Immediately add about ¼ cup of water to the pan, just enough to cover the base of the dumplings, then cover and cook until the water has evaporated, 3 to 4 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to package instructions.) Transfer the cooked dumplings to a plate and repeat with the remaining dumplings, making sure the pan is dry before adding additional oil. (If you prefer to steam the dumplings, see Tip.)

Divide the noodles, bok choy and dumplings among four bowls. Drizzle the chile oil sauce over the top and gently toss to coat. Top with cilantro and serve.

Tip: To steam, arrange the dumplings in a steaming basket lined with baking paper or cabbage leaves, place over a pan of boiling water and steam for 10 to 15 minutes.