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Noodle Bacon - Long Potstickers

Fried Crispy Like Bacon - But, Noodles

noodle-bacon-long-potstickers

The original recipe made 80 dumplings. I cut the recipe in half and modified a little.

2 cups of flour that had chicken broth added instead of water. Just enough to make a dough.

Once it's moved beyond being sticky by adding flour to the outside, it is refrigerated to thicken the batter.

(The meat and other filling ingredients were placed in a food processor and chopped together. Refrigerate until needed.)

Then, they are filled and placed in a pan with oil and water. This steams the noodle and crisps the outside.

My noodles were fairly long. Filled. Fried and steamed. Reminded me of bacon.

Noodle bacon.

Ingredients

For the Noodle:

  • flour
  • chicken broth

For the Filling:

  • turkey
  • shredded cabbage
  • onion
  • pepper, sweet
  • fresh ginger, or pickled
  • seasoned salt

Dollies, they Call Them - the Noodle Outside

noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers

The recipe called for water. I used chicken broth instead. I put the flour in the big cup and added the broth and stirred it around.

It becomes a ball. Sprinkle extra flour on ball to make less sticky. It is helpful at this point to make it into a snakelike piece, then refrigerate.

Later, a small piece is cut off and rolled thin, and filled.

Their Recipe from 1936 - 1956 ish

noodle-bacon-long-potstickers

I used plastic wrap to roll out my flat piece. The ball needs to be about the size of a quarter. I started out with pieces that were the size of a golf ball and ended up with pieces of dough that were squished flat, but were about six inches long, and three inches wide.

I just went with it. I placed my meat mixture in a five inch snake across the middle. I then folded the dough over the meat. I squished the edges together and after I had all my dough filled, I placed them in a frying pan with some oil and water.

The pan is heated and covered. Ignore the pan for about fifteen minutes. Then, flip the long pieces over. There should be a nice, golden browning on the bottom. Repeat for other side. Ignore and then, they are done.

noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers

Pull a piece of dough off and place on plastic wrap. Make sure you have coated it with flour so it doesn't stick to plastic. Fold plastic over it, take a rolling pin and mash it into a longer flat shape.

Once it is flattened out as thin as you can get it, place a finger sized log of meat mixture across the middle of the flattened area. Pull up on the plastic wrap, and fold the dough over the meat mixture. Pat the edges closed.

Repeat in this manner until you have a pan worth of filled noodles.

noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers
noodle-bacon-long-potstickers

Comments

Char Milbrett (author) from Minnesota on July 07, 2021:

Louise Powles, thank you for reading them...

Louise Powles from Norfolk, England on July 07, 2021:

Thankyou for another lovely recipe, Char. =)

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