DOUGH SCRAP NOODLES!
When making dumpling dough at home, you will always end up with some dough scraps, no matter how many times you roll and cut skins (I advise no more than three times to avoid overworking the dough).
Lucky for you, they make really yummy noodles and crackers! I especially enjoy making both out of colorful and flavorful marbled doughs and I loooove making noodles from dough with sesame seeds in it. One of the yummiest — and most beautiful — batches of dumpling skin noodles I ever made was bright pink dragon fruit + black sesame All-Purpose Egg Dough skins. YUM!!
Marbled cocoa + charcoal + eggless dumpling doughs sliced into yummy noooooooodles!
If the noodles are particularly sticky — a hot and humid kitchen can do that — I like to sprinkle and toss them with gritty semolina flour. If you don’t have it no problem. It just helps to keep them from sticking.
To make dough scrap noodles, fill a large pot three-quarters full with with salted water and bring to a boil over high heat.
Either use the leftover dumpling dough scraps, with curves here and there if you cut them with a cookie or biscuit cutter, or re-roll the dough out and slice it into noodles. Roll the dough as thin as your dumpling skins or slightly thinner or thicker if you’d like. I prefer to cut my noodles pretty wide.
Add the noodles to the pot once the water is boiling. Separate them somewhat as you add them to the pot so they don’t stick together. Boil for 2 to 4 minutes, stirring a few times throughout.
I tossed these yummy noodles with soy sauce, sesame oil, lime juice, shichimi-togarashi, more sesame and garlic chives. So tasty!
I kept it simple with these Dumplings Equal Love All-Purpose Egg dumpling dough scrap noodles. I tossed them with some of the book’s Chili Oil (page XX), more sesame oil, a splash of soy sauce and some toasted black and white sesame seeds. Beautiful and so yummy.
Drain and prepare the noodles with whatever sounds yummy. I like to toss them with splashes of soy sauce, a spoonful or two of doubanjiang or miso, toasted sesame oil, Chili Oil (page 150 in the book), and lime juice, and then sprinkle them with sesame seeds, finely sliced garlic chives, and furikake (a dry and salty Japanese seaweed and sesame seasoning; check out my homemade stinging nettle furikake!) or shichimi- or nanami-togarashi (both Japanese dry spice blends with chili pepper, sesame seeds, orange peel, and more). The Sesame-Lime (page 158 in the book) or Peanut-Chili (page 161) sauces are also excellent options for dough scrap noodles.
Happy noodling! XOXO