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Dumpling Bowl

This delicious dumpling bowl recipe comes together in just 15 minutes! Making it the perfect quick & easy, busy weeknight meal.

Fare Thee Well Dumpling Bowl

If you are totally obsessed with Asian flavours like I am, you're going to want to check out my other Asian inspired recipes: Spicy Sesame Lamb (or beef) Noodle Bowls, Roasted Sesame Bok Choy, Tofu Peanut Noodles

Bowls are a great way to use up those veggies sitting in your fridge, so feel free to sub in whichever vegetables you have on hand!

Dumpling Bowl

Serves 2

What you'll need:

100g uncooked vermicelli rice noodles

1 tbsp avocado oil (or other high smoke point oil)

10-12 store bought frozen dumplings (any filling you like)

1 large carrot, julienne

1/2 cucumber, sliced thinly into rounds

1 green onion, thinly sliced


1 tsp white sugar

2 tbsp low sodium soy sauce

1 garlic clove, grated

1 tsp sriracha (more or less to taste)

1 1/2 tsp rice vinegar

1 tsp toasted sesame seeds

1 tsp toasted sesame oil

1/4 cilantro leaves, optional


Set a medium pot of water over high heat & bring to a boil. Once boiling cook the 100g vermicelli noodles according to package directions.

Add 1 tbsp avocado oil to a medium frying pay over medium high heat. When the oil is hot, add 10 dumplings and sear for 4 minutes, turning once to sear two sides. After 4 minutes carefully (the water will spit! So have the lid ready) add 1/4 cup water to the pan and immediately cover with a tight fitting lid. Cook for 5 minutes or until all the water has evaporated.

Meanwhile, in a medium bowl whist together 1 tsp white sugar, 2 tbsp soy sauce, 1 grated garlic clove, 1 tsp sriracha, 1 1/2 tsp rice vinegar, 1 tsp toasted sesame seeds and 1 tsp toasted sesame oil.

To assemble: arrange rice noodles, sliced cucumber, julienne carrot, dumplings and cilantro leaves (if using) in a shallow bowl. Garnish with green onion. Drizzle sauce over bowls & enjoy!

Happy eating, my friends!

Chef Jill's Signature



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