Japanese-Style Pork & Shrimp Dumplings with Lo Mein Noodles

🥘 Ingredients

• Bachan's Original Japanese Barbecue Sauce
  3.5 oz
• Garlic-Ginger Scallion Paste
  4 oz
• Sweet Thai Chili Sauce
  2 oz
• cooking oil
• cornstarch
  2 tbsp
• edamame
  8 oz
• ground pork
  20 oz
• mini cucumber
  4 unit
• paper towels
• pepper
• ramen noodles
  9 oz
• rice wine vinegar
  3.333 tbsp
• salt
• sesame oil
  1 tbsp
• sesame seeds
  4 tbsp
• shrimp
  20 oz
• soy sauce
  4 tbsp
• sugar
• sweet soy glaze
  1/2 c
• wonton wrapper
  48 unit

🍳 Cookware

• medium bowl
• large bowl
• small bowl
• large pot
• large pan
• large pot
• strainer

1. 

   1

    Wash and dry produce. Trim and thinly slice mini cucumber into rounds. In a medium bowl , combine cucumbers, rice wine vinegar , half the sesame seeds , 1/2 tsp sugar (1 tsp for 4 servings), and a big pinch of salt . Set aside, stirring occasionally, until ready to serve.

   mini cucumber: 4 unit, rice wine vinegar: 3.333 tbsp, sesame seeds: 4 tbsp, sugar, salt
2. 

   2

    Rinse shrimp under cold water, then pat dry with paper towels . Cut into pea-size pieces. In a large bowl , combine shrimp, ground pork , Garlic-Ginger Scallion Paste , cornstarch , soy sauce , half the sesame oil , 2 tsp sugar, and a big pinch of salt (all the sesame oil and 4 tsp sugar for 4 servings).

   shrimp: 20 oz, paper towels, ground pork: 20 oz, Garlic-Ginger Scallion Paste: 4 oz, cornstarch: 2 tbsp, soy sauce: 4 tbsp, sesame oil: 1 tbsp
3. 

   3

    Fill a small bowl with cold water. On a clean work surface, working one at a time, add 1/2 TBSP filling to the center of each wonton wrapper , leaving a 1/4-inch border around the edges. TIP: Cover filled dum and remaining wrappers with a damp paper towel as you work to keep them from drying out. Lightly brush edges with cold water using your fingers. Bring two opposite corners together, folding in half to form a triangle; pinch edges to seal. Lightly brush cold water on one bottom corner, then gently pinch two bottom corners together at the center; press firmly to adhere. (Save any remaining filling for noodle stir-fry!)

   wonton wrapper: 48 unit
4. 

   4

    Bring a large pot of salted water to a boil. Meanwhile, heat a large drizzle of cooking oil in a large pan , preferably nonstick, over medium heat. Add dumplings, sealed sides up; cook until bottoms are golden brown, 1-2 minutes. Carefully add 3/4 cup plain water, then cover with a tight-fitting lid. Steam until water has evaporated and dumplings are cooked through, 6-7 minutes. (Depending on the size of your pan, you may need to cook dumplings in batches, adding another large drizzle of oil and 3/4 cup plain water between batches.) Turn off heat; transfer dumplings to a plate. Wipe out pan.

   cooking oil
5. 

   5

    Once water is boiling, add ramen noodles to large pot . Cook, stirring occasionally, until al dente, 1-2 minutes. Drain and rinse under cold water using a strainer , at least ⏱️ 30 seconds .

   ramen noodles: 9 oz
6. 

   6

    Add a drizzle of oil to pan used for dumplings over medium-high heat. TIP: If desired, add any remaining dumpling filling to pan; cook, undisturbed, until browned on bottom, 2-3 minutes. Break up filling into pieces, then cook, stirring occasionally, until cooked through, 1-2 minutes more. Add edamame , sweet soy glaze , and Sweet Thai Chili Sauce to pan. Cook, stirring frequently, 1-2 minutes. Turn off heat. Add drained noodles; toss to coat. Taste and season with salt and pepper . Sprinkle with as many remaining sesame seeds as you like.

   edamame: 8 oz, sweet soy glaze: 1/2 c, Sweet Thai Chili Sauce: 2 oz, pepper
7. 

   7

    Divide dumplings and cucumber salad between plates or serve family style. Serve with Bachan's Original Japanese Barbecue Sauce and noodle stir-fry on the side.

   Bachan's Original Japanese Barbecue Sauce: 3.5 oz
8. 8

   Ground Meat is fully cooked when internal temperature reaches 160 degrees Fahrenheit. Shellfish is fully cooked when internal temperature reaches 145 degrees Fahrenheit.