15 Dumplings and Noodle Bowls So Cozy You Will Skip Takeout All Winter

Some nights call for a big, steaming bowl you can hold with both hands. Other nights call for a plate of golden dumplings you can dip, share and fight over. Why not both? These dumplings and noodle bowls bring the best of Asian street food and family kitchens to your table, with simple steps and smart store bought shortcuts. Get your chopsticks ready..

Shoyu Ramen, the King of Noodle Bowls

A great bowl of ramen feels like a warm hug on a cold night. This home version skips the 12 hour broth and builds deep flavor fast with chicken stock, soy sauce, garlic and ginger. Top it with tender pork, a jammy soft boiled egg and crunchy green onions, and your kitchen suddenly feels like a tiny ramen shop. It is the bowl that made noodle bowls famous around the world. Be honest: are you A) a broth sipper or B) a noodle slurper?

You will need: 4 cups chicken stock, 3 tbsp soy sauce, 1 tbsp mirin, 2 garlic cloves, 1 tsp grated ginger, 1 tsp sesame oil, 2 portions fresh ramen noodles, 4 slices cooked pork belly or chicken, 2 eggs, bamboo shoots, nori, green onions, sesame seeds.

How to make it: 1. Boil the eggs for 6.5 minutes, cool them in ice water, peel and soak in a little soy sauce and mirin. 2. Simmer the stock with garlic and ginger for 10 minutes, then add the soy sauce, mirin and sesame oil. 3. Cook the noodles as the package says and drain. 4. Divide the noodles between bowls and pour over the hot broth. 5. Top with pork, halved eggs, bamboo shoots, nori and green onions.

Soup Dumplings, Little Pockets of Magic

Xiao long bao are famous for the surprise inside: a spoonful of hot, savory broth wrapped up with the pork filling. The trick is chilled, jellied stock mixed into the meat, which melts as the dumplings steam. They take a little patience to pleat, but making them with friends or kids turns into a fun kitchen party. Bite a tiny hole, sip the soup, then eat the rest. Have you ever burned your tongue on one?

You will need: 1 lb ground pork, 1 cup chilled jellied chicken stock (or stock set with 1 tsp gelatin), 1 tbsp soy sauce, 1 tsp sugar, 1 tsp grated ginger, 2 green onions, 1 tsp sesame oil, 30 thin round dumpling wrappers, black vinegar and ginger slivers for dipping.

How to make it: 1. Chop the jellied stock into tiny cubes. 2. Mix the pork with soy sauce, sugar, ginger, green onions and sesame oil, then fold in the jelly. 3. Place a spoonful in each wrapper and pleat the edges up into a little purse. 4. Line a steamer with parchment and steam the dumplings for 8 to 10 minutes. 5. Serve right away with black vinegar and ginger.

Crispy Bottom Gyoza in One Pan

Gyoza are the Japanese take on potstickers, and the best part is that golden, crackly bottom. You fry them, steam them under a lid with a splash of water, then let them crisp again. Store bought wrappers make folding easy, and you can freeze a big batch for busy nights. Cook them straight from frozen and dinner is ready in about 12 minutes. Pair a plate with any of the noodle bowls below for a full meal.

You will need: 1/2 lb ground pork or chicken, 2 cups finely chopped cabbage, 2 green onions, 1 garlic clove, 1 tsp ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 30 gyoza wrappers, 1 tbsp oil, 1/3 cup water; dip: soy sauce, rice vinegar, chili oil.

How to make it: 1. Salt the cabbage for 10 minutes, squeeze out the water and mix with the meat and seasonings. 2. Fill each wrapper, wet the edge and fold with small pleats. 3. Heat the oil in a nonstick pan and set the gyoza flat side down. 4. Fry 2 minutes until golden, add the water and cover for 4 minutes. 5. Uncover and cook until the bottoms crisp again.

Himalayan Momos With Spicy Tomato Chutney

Momos are the beloved dumplings of Nepal, Tibet and northern India, often served with a fiery red tomato chutney. They can be steamed for a soft, juicy bite or fried for extra crunch. Spiced chicken and veggie fillings with cabbage or paneer are both popular. Momos are street food royalty, the kind of snack people happily line up for after work. Quick poll: would you pick A) steamed, B) fried, or C) both on one plate?

You will need: 1 lb ground chicken, 1 onion (finely chopped), 2 garlic cloves, 1 tbsp ginger, 1 tsp cumin, 1/2 tsp garam masala, cilantro, salt, 30 round wrappers; chutney: 2 tomatoes, 2 dried red chilies, 2 garlic cloves, 1 tbsp sesame seeds, salt, lemon.

How to make it: 1. Mix the chicken with the onion, garlic, ginger, spices, cilantro and salt. 2. Fill and pleat each wrapper into a round purse. 3. Steam on an oiled steamer for 10 to 12 minutes, or steam and then pan fry for crunch. 4. For the chutney, boil the tomatoes and chilies for 5 minutes and blend with garlic, toasted sesame, salt and lemon. 5. Serve hot.

Chili Oil Wontons for Heat Lovers

Silky wontons swimming in a glossy pool of chili oil, soy sauce and vinegar might be the most addictive thing in this whole gallery. Frozen wontons make it a 10 minute snack, and the sauce takes only a minute to stir together. The heat is warm and fragrant rather than painful, with a little sweetness and tang. Want it milder? Use more soy sauce and less chili. Want it fiery? You know what to do.

You will need: 20 pork or shrimp wontons (fresh or frozen), 2 tbsp chili oil with crisp, 1 tbsp soy sauce, 1 tbsp black or rice vinegar, 1 tsp sugar, 1 garlic clove (grated), 1 tsp sesame oil, green onions, cilantro, crushed peanuts.

How to make it: 1. Boil the wontons for 4 to 6 minutes until they float and the filling is cooked. 2. Meanwhile, stir together the chili oil, soy sauce, vinegar, sugar, garlic and sesame oil in a bowl. 3. Drain the wontons and toss them in the sauce. 4. Top with green onions, cilantro and peanuts. 5. Eat right away while they are silky.

Pork and Chive Jiaozi, the Lucky New Year Dumpling

In northern China, families gather to fold jiaozi together, especially for Lunar New Year, when their shape is said to look like old silver ingots and bring good luck. These boiled dumplings are tender and juicy, and the garlic chive filling smells amazing. Make a big batch, freeze them on a tray, and you have homemade fast food for months. Who would you invite to a dumpling folding night?

You will need: 1 lb ground pork, 1 cup chopped garlic chives (or green onions), 1 tbsp soy sauce, 1 tbsp Shaoxing wine (optional), 1 tsp sesame oil, 1 tsp ginger, 1/4 cup water, 40 round dumpling wrappers, black vinegar for dipping.

How to make it: 1. Stir the pork with the soy sauce, wine, sesame oil, ginger and water in one direction until sticky. 2. Fold in the chives. 3. Fill each wrapper, fold it in half and press the edges tightly. 4. Boil in a big pot of water; when they float, add 1 cup cold water and bring back to a boil, then repeat once more. 5. Drain and serve with black vinegar.

Dumpling Soup for Cold, Lazy Evenings

This is what you make when you are tired, hungry and need something warm right now. Frozen dumplings cook straight in a gingery broth with a handful of greens, so you get a cozy dinner in about 15 minutes with only one pot to wash. It is gentle, warming and perfect for a quiet night in. Swap in any dumplings you love, from wontons to potstickers. What greens would you add?

You will need: 6 cups chicken or vegetable broth, 1 inch ginger (sliced), 2 garlic cloves, 2 tbsp soy sauce, 1 tsp sesame oil, 16 to 20 frozen dumplings, 2 baby bok choy or a handful of spinach, green onions, chili crisp (optional).

How to make it: 1. Simmer the broth with the ginger and garlic for 5 minutes. 2. Add the soy sauce and the frozen dumplings. 3. Cook 5 to 7 minutes until the dumplings are hot through. 4. Add the bok choy or spinach for the last 2 minutes. 5. Stir in the sesame oil and top with green onions and chili crisp.

Hong Kong Wonton Noodle Bowls

In Hong Kong, wonton noodle soup is a classic breakfast, lunch and late night snack. Springy egg noodles and plump shrimp wontons sit in a light, clear broth that tastes clean yet rich. This home version uses good store bought stock boosted with a little fish sauce. It is one of those noodle bowls that feels light enough for lunch but satisfying enough for dinner. Have you ever tried it at a noodle shop?

You will need: 12 shrimp wontons, 2 portions thin egg noodles, 5 cups chicken stock, 1 tsp fish sauce, 1 tsp soy sauce, 1/2 tsp sugar, white pepper, 2 baby bok choy or choy sum, green onions, sesame oil.

How to make it: 1. Heat the stock with the fish sauce, soy sauce, sugar and white pepper. 2. Boil the wontons until they float, about 4 minutes, then lift them out. 3. Cook the noodles for 1 minute and rinse briefly in cold water. 4. Blanch the greens. 5. Put the noodles, greens and wontons in bowls, pour over the hot broth and finish with green onions and a drop of sesame oil.

Beef Pho, the Most Fragrant of All Noodle Bowls

Pho broth smells like toasted star anise, cinnamon and charred onion, and it is pure comfort. The classic version simmers bones for hours, but this shortcut uses beef broth with toasted spices for great flavor in about 40 minutes. Thin slices of raw beef cook right in the bowl when you pour the boiling broth over them. Then everyone adds their own basil, lime, bean sprouts and chili. Pho is easily one of the most loved noodle bowls on the planet. Do you add hoisin and sriracha, or keep it pure?

You will need: 8 cups beef broth, 1 onion and a 3 inch piece of ginger (halved and charred), 3 star anise, 1 cinnamon stick, 4 cloves, 1 tbsp fish sauce, 1 tsp sugar, 8 oz flat rice noodles, 8 oz beef sirloin (sliced paper thin), basil, bean sprouts, lime, chili.

How to make it: 1. Char the onion and ginger in a dry pan or under the broiler. 2. Toast the spices, then simmer everything with the broth for 30 minutes and strain. 3. Season with fish sauce and sugar. 4. Soak or cook the rice noodles and divide them into bowls. 5. Lay the raw beef on top and pour over the boiling broth. 6. Serve with herbs, sprouts, lime and chili.

Laksa Noodle Bowls With Coconut Curry Broth

Laksa is a spicy coconut curry noodle soup loved across Malaysia and Singapore. It is creamy, spicy and fragrant all at once, with a broth that tastes far more complex than the effort it takes, because a jar of laksa paste does the hard work. Fried tofu puffs soak up the broth like little sponges, and a halved egg makes these noodle bowls extra filling. If you love Thai curry, you will love this one. Rate your spice level from 1 to 10!

You will need: 3 tbsp laksa paste, 1 tbsp oil, 1 can coconut milk, 3 cups chicken broth, 1 tsp fish sauce, 1 tsp sugar, 8 oz shrimp or chicken, 6 tofu puffs, 2 portions rice or egg noodles, 2 eggs (boiled and halved), bean sprouts, cilantro, lime.

How to make it: 1. Fry the laksa paste in the oil for 2 minutes. 2. Add the coconut milk and broth and simmer 10 minutes. 3. Add the fish sauce, sugar, tofu puffs and shrimp or sliced chicken and cook until done. 4. Cook the noodles and divide them into bowls with bean sprouts. 5. Ladle over the hot broth and top with egg, cilantro and lime.

Beef Udon, Thick Noodles in a Sweet Savory Broth

Udon noodles are thick, chewy and so satisfying, and frozen udon cooks in just a minute or two. In this Japanese favorite, called niku udon, thin beef simmers in a sweet soy and mirin sauce and sits on top of the noodles in a light dashi broth. It is gentle, warming and loved by kids. If you have never cooked udon at home, start with these noodle bowls. Thin or thick noodles: which team are you on?

You will need: 2 packs frozen udon, 4 cups dashi (or light chicken broth), 2 tbsp soy sauce, 1 tbsp mirin, 1/2 lb thinly sliced beef, 1/2 onion (sliced), 1 tbsp sugar, 2 tbsp soy sauce (for the beef), green onions, shichimi pepper (optional).

How to make it: 1. Simmer the dashi with 2 tbsp soy sauce and the mirin. 2. In a pan, cook the onion with the sugar, soy sauce and a splash of water, then add the beef and cook 2 to 3 minutes until glossy. 3. Boil the udon for 1 to 2 minutes and drain. 4. Put the noodles in bowls and pour over the hot broth. 5. Top with the beef, green onions and a pinch of shichimi.

Cold Sesame Peanut Noodle Bowls for Meal Prep

Not every noodle dish needs to be hot. These sesame peanut noodles are creamy, nutty and tangy, and they taste great straight from the fridge, which makes them a perfect packed lunch. Add shredded chicken or edamame for extra protein and lots of crunchy vegetables for color. Mix the sauce in a jar, toss, and you are done in 15 minutes. Of all the noodle bowls in this list, this is the one to prep on Sunday for the week ahead.

You will need: 8 oz spaghetti or lo mein noodles, 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 garlic clove, 1 tsp grated ginger, 2 to 3 tbsp warm water, cucumber, carrot, green onions, sesame seeds, shredded chicken (optional).

How to make it: 1. Cook the noodles, rinse them with cold water and drain well. 2. Whisk the peanut butter, soy sauce, vinegar, sesame oil, honey, garlic, ginger and warm water into a smooth sauce. 3. Toss the noodles with the sauce. 4. Add sliced cucumber, shredded carrot and chicken. 5. Finish with green onions and sesame seeds. 6. Keep in the fridge for up to 3 days.

Bun Cha, the Grilled Pork Noodle Feast From Hanoi

Bun cha is a famous lunch in Hanoi: smoky grilled pork patties in a sweet and tangy dipping broth, with cool rice vermicelli and a big pile of herbs on the side. Unlike most noodle bowls, you dip the noodles and herbs into the broth bite by bite, so every mouthful tastes fresh. It is light, bright and fun to eat. Love Vietnamese food? Explore more street food dishes from around the world you can make at home. Would you dip or pour?

You will need: 1 lb ground pork, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 shallots (minced), 2 garlic cloves; dipping sauce: 3 tbsp fish sauce, 3 tbsp sugar, 3 tbsp lime juice, 1 cup warm water, 1 chili; 8 oz rice vermicelli, lettuce, mint, cilantro, pickled carrot.

How to make it: 1. Mix the pork with the fish sauce, sugar, shallots and garlic and shape into small patties. 2. Grill or pan fry until charred and cooked through. 3. Stir the dipping sauce ingredients until the sugar dissolves. 4. Cook the vermicelli, rinse in cold water and drain. 5. Put the pork into bowls of the warm dipping sauce and serve with the noodles, herbs and pickles on the side.

Upgraded Instant Ramen Noodle Bowls in 10 Minutes

Everyone has a pack of instant noodles hiding in the pantry, and with a few tricks it becomes a real meal. Add a fried or soft egg, a handful of greens and a spoonful of miso or peanut butter to the broth, and it tastes like something from a cafe. Using only half the flavor packet also cuts the salt. Poll time: what is your best ramen upgrade? A) egg, B) cheese, C) kimchi, or D) all of the above?

You will need: 1 pack instant ramen, 1 egg, 1 handful spinach or bok choy, 1 tsp miso or peanut butter, 1 green onion, a few slices of leftover chicken or tofu (optional), sesame seeds, chili crisp.

How to make it: 1. Boil 2 cups of water and use only half the flavor packet. 2. Stir in the miso or peanut butter. 3. Add the noodles and greens and cook 2 to 3 minutes. 4. Fry an egg in a small pan or crack it into the pot. 5. Pour into a bowl and top with the egg, chicken, green onion, sesame seeds and chili crisp.

Garlic Ginger Noodle Soup When You Need Comfort

Feeling tired or a little sniffly? A light noodle soup with lots of ginger and garlic is the bowl many families turn to. The warm broth helps you stay hydrated, the ginger smells cozy, and soft noodles go down easy. It is ready in 20 minutes with things you probably already have. So, of all these dumplings and noodle bowls, which one will you make first this week? Save this list so you never run out of ideas.

You will need: 6 cups chicken broth, 2 inch ginger (thinly sliced), 4 garlic cloves (smashed), 1 tbsp soy sauce, 1 cooked chicken breast (shredded), 6 oz thin wheat noodles, 2 cups spinach, green onions, sesame oil, white pepper.

How to make it: 1. Simmer the broth with the ginger and garlic for 10 minutes. 2. Add the soy sauce and white pepper. 3. Drop in the noodles and cook as the package says. 4. Add the chicken and spinach and warm through. 5. Finish with green onions and a few drops of sesame oil.