Peanut Butter Ramen with Dumplings
Dive into a cozy bowl of Peanut Butter Ramen, where silky noodles meet plump dumplings in a luscious, creamy broth infused with rich peanut flavor. This delightful dish combines savory soy sauce and a hint of garlic for a quick and satisfying meal that warms your soul. Perfect for any night when you crave comfort food with a twist!
✓This video contains 3 recipes.View all →
Prep
5
min
Cook
5
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- spring onions
🫙Pantry Staples(2)
- peanut butter
- packet ramen
📦Other(2)
- chili crisp
- frozen dumplings
👨🍳 Instructions
- 1
Boil water and add frozen dumplings, stirring occasionally.
- 2
Add the ramen packet and its seasonings to the boiling water.
- 3
Stir in the ramen noodles and let them soften.
- 4
Slice the spring onions, keeping the white and green parts separate.
- 5
Add peanut butter to the broth and stir.
- 6
Once the noodles and dumplings are cooked, plate the noodles and arrange the dumplings on top.
- 7
Garnish with spring onion greens and chili crisp.
💡 Pro Tips
- ✓Bring the water to a full rolling boil at 212°F before adding frozen dumplings, as a sudden temperature drop from frozen dough can cause the wrapper to become gummy instead of setting properly through gelatinization.timing212°F
- ✓Temper the peanut butter by whisking it with a ladleful of hot broth in a separate bowl before adding it back to the pot, since natural peanut butter's oil and solids can separate or seize when hit with direct high heat, creating a grainy texture.technique1-2 tbsp broth per 2 tbsp peanut butter
- ✓Add the ramen noodles only in the last 2-3 minutes of cooking rather than boiling them alongside the dumplings, since the thin noodles cook far faster and will turn mushy from excess starch release if left in simmering broth too long.timing2-3 minutes
- ✓Reserve the scallion whites for adding to the broth during the last minute of cooking and save the greens strictly for garnish, since the sulfur compounds in raw green scallion are volatile and provide sharper aromatic contrast when added post-cook versus the milder, sweeter cooked whites.ingredient
- ✓Use a slotted spoon to transfer dumplings out of the broth rather than pouring, since dumpling wrappers are fragile once hydrated and can tear under the force of a full pour, releasing filling into the broth.equipment
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