- 1 package (130g) Shin Black Ramen (use noodles and seasoning packets)
- 6 packets (42g) powdered gelatin
- 2 cups (300ml) water
- Dumpling wrappers
- Black vinegar, for dipping
Instant Ramen Soup Dumplings
Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.
Prep:
Overnight
Cook:
20 minutes
Serves:
1
people
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Ingredients
Directions
- Cook ramen in 2 cups of water, with the seasoning packets, until tender, about 3-4 minutes. Remove the noodles from the pot but keep the cooking liquid.
- Add the gelatin packets to the hot ramen cooking liquid and mix to dissolve.
- Add the noodles back into the seasoned liquid and coat the noodles well. This mixture will solidify and become your soup dumpling filling once cooled and solid.
- Place the mixture onto a ¼ sheet tray and spread the mixture evenly. Cover and place in the refrigerator to set for at least one hour, or ideally overnight.
- Place a bamboo steamer basket lined with parchment paper over a pot of boiling water.
- When ready to make dumplings, release the noodles from the sheet tray and cut into ¼ inch cubes.
- Place about one tablespoon of cubes into the center of a dumpling wrapper. Dip your finger in water and run your finger around the edge of the wrapper. Fold it over to create a pleat, stick that fold onto itself and then repeat each little pleat as close to the previous pleat as possible until you have made the whole dumpling. Gently twist and pinch the hole. Repeat with the rest of the wrappers.
- Steam the dumplings for 10-12 minutes or until the wrappers are cooked through. Serve with a side of black vinegar for dipping.
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