Ramen With Pork Stuffed Wontons | Nik Snacks ~ Nik Snacks

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On 2:06 PM by Nikki @ NikSnacks in , , , , , , , , , , , ,    1 comment
Ramen is no longer relegated to college student eats or low-budget cooking. Households have discovered that customizable bowls of ramen noodles are not only satisfying, but a wonderful way to use either fresh or leftover bits and pieces to create a new meal.

That's exactly what I'm into right now: using what I have on-hand to make new and exciting recipes. After grilling and roasting a pork shoulder for Easter dinner, I had a huge shoulder blade left that I just had to use. The only thing I know to do with letover bones is to make stock. Or bone broth. There really isn't much of a difference between the two if you do it right. Bone broth or stock is made by simmering animal bones, meat, vegetables, herbs with water. It’s normally simmered for hours and hours on the stove to extract all of the flavor and nutrients.

The results, when cooled, produce a gelatinous pot of a nutrient-rich base that can be used to cook soups, stews, vegetables, rice, pastas, potatoes and even ramen noodle bowls.

To add to the mix, I also made wonton dumplings to add to the flavor of the recipe. It's killer, y'all. You get out what you put into it, so if your vegetables are fresh and your eat has a neutral flavor, you can add anything to it.

Ramen With Pork Stuffed Wontons
Yield: ~6 cups


2 1/2-3 pounds of bones
2 onions keep the outer layers, roughly chopped
2 celery stalks , roughly chopped
2 carrots , roughly chopped
1 bunch parsley
8 garlic cloves, crushed
1 knob of ginger
8 cups (2L) cold water
1 tablespoon (15ml) apple cider vinegar

1. Add all of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 1/2 to 3  hours. Let the pressure cooker natural release. This should take ~45 mins. Open the lid carefully.

2. Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.

3. Use a fat separator to skim the fat. An alternative method is to place stock in the fridge until the fat rises to the top. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous stock.

4. (Optional) Season with salt and freeze or use the stock.


4 cups pork stock
1/2 lb pork loin or pork shoulder, pre-cooked and cubed
2 packets of dried ramen noodles
4 oz mushrooms, sliced
½ tbsp chili oil, to taste
2 tbsp soy sauce, to taste
sliced green onion, for garnish

Place all the ingredients except for chili oil and soy sauce in a pot.
Bring the mixture to a boil over high heat. Let it boil for 3-5 minutes until the noodles are done.
Assemble by dividing the ramen noodles and broth into two bowls.
Add the chili oil, soy sauce and green onion for garnish. Serve.

Yield: 48-50

1/2 lb. shredded leftover pork
1 scallion, finely chopped
1 Tbsp. dark toasted sesame oil
1 tsp. finely grated peeled ginger
1 tsp. soy sauce
1 tsp. chili flakes
¼ tsp. freshly ground white pepper (optional)
48 wonton wrappers
oil for cooking

Using your hands, mix pork, scallion, sesame oil, ginger, soy, chili flakes and pepper (if using) in a large bowl until thoroughly combined.

Fill a small bowl with cold water.
Place a wonton wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the wontons. Add a heaping teaspoon of the filling to the middle of the wrapper. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.

Heat a large cast-iron or nonstick skillet over medium-high heat and add 1 tablespoon of oil. Add 10 to 12 potstickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed, about 5 minutes. Remove from pan. Repeat until desired number of wontons are cooked. Serve or add to pork ramen bowls.

Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.


Unknown said...

Great ideas! I will attempt this when I can find Ramen in the store again.