All the appeal of pork dumplings, transformed into a glossy weeknight dinner using dumpling wrappers as the noodles.
8 ounces fresh or thawed frozen round (4-inch) dumpling wrap
1 tablespoon neutral cooking oil
1 pound ground pork, preferably fatty
6 garlic cloves, thinly sliced
2 teaspoons grated fresh ginger (from a 1-inch knob)
1 bunch scallions, thinly sliced, white and light greens separated from dark greens, divided
1/2 cup Shaoxing wine
1/2 cup tap water
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fish sauce
2 teaspoons chili crisp, plus more for garnish
1/4 cup chopped fresh chives
2 teaspoons toasted sesame oil
Fried shallots, for garnish
Bring a large pot of water to a boil over high. Cut dumpling wrappers into 1-inch-wide strips, and gently separate. Place dumpling wrappers in a medium bowl and cover with a damp paper towel.
Heat neutral cooking oil in a large wok or skillet over medium-high. Add pork; cook, breaking up meat with a spoon , until browned and cooked through, 4 to 6 minutes. Add garlic, ginger, and scallion white and light green parts; cook, stirring constantly, until fragrant, about 1 minute.
Add Shaoxing wine and bring to a boil, stirring occasionally and scraping up browned bits on bottom of pan, and boil until nearly evaporated, about 2 minutes. Stir in water and soy sauce; cook until slightly reduced, about 3 minutes. Reduce heat to medium and stir in vinegar, fish sauce, and chili crisp
While sauce is reducing, add dumpling-wrapper strips to boiling water; cook until tender, about 2 minutes. Reserve 3/4 cup cooking water; drain noodles, and rinse briefly under cold water.
Add noodles, 1/3 cup of the cooking water, chives, and sesame oil to skillet with sauce; cook over medium, tossing gently, until noodles are coated and glossy, 1 to 2 minutes, adding more cooking water as needed.
Divide pasta evenly between 2 bowls. Garnish with dark greens of scallions, fried shallots, and more chili crisp.
