Japanese-Style Pork & Shrimp Dumplings

🥘 Ingredients

• Bachan's Original Japanese Barbecue Sauce
  3 tbsp
• black pepper
  ¼ tsp
• cooking oil
  1 tbsp
• cornstarch
  1 tbsp
• edamame
  1 c
• garlic-ginger scallion paste
  2 tbsp
• ground pork
  8 oz
• ramen noodles
  2 packages
• salt
  ¼ tsp
• sesame oil
  1 tbsp
• sesame seeds
  1 tbsp
• shishito peppers
  ½ lb
• shrimp
  8 oz
• soy sauce
  1 tbsp
• sugar
  1 tsp
• sweet Thai chili sauce
  2 tbsp
• sweet soy glaze
  2 tbsp
• water
  ½ cup, ¾ cup
• wonton wrappers
  12 pieces

🍳 Cookware

• large pan
• small bowl
• large bowl
• large pan

1. 

   1

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shishito peppers and season with salt . Cook, stirring occasionally, until browned and blistered ⏱️ 3 minutes . Set aside.

   cooking oil: 1 tbsp, shishito peppers: ½ lb, salt: ¼ tsp
2. 

   2

   Rinse shrimp under cold water, then pat dry with paper towels. Cut into pea-size pieces.

   shrimp: 8 oz
3. 

   3

   Fill a small bowl with water .

   water: ½ cup
4. 

   4

   In a large bowl , combine ground pork , cut shrimp, garlic-ginger scallion paste , soy sauce , sesame oil , and sugar . Mix well. Place a wonton wrappers on a clean surface, fill with a spoonful of mixture, seal edges with a bit of water, and repeat until all filling and wrappers are used. Sprinkle cornstarch on a sheet to prevent sticking.

   ground pork: 8 oz, garlic-ginger scallion paste: 2 tbsp, soy sauce: 1 tbsp, sesame oil: 1 tbsp, sugar: 1 tsp, wonton wrappers: 12 pieces, cornstarch: 1 tbsp
5. 

   5

   Carefully add water to the large pan , then cover with a lid. Steam until water has evaporated and dumplings are cooked through ⏱️ 6 minutes . (Cook in batches, if necessary, adding another large drizzle of oil and ¾ cup plain water between batches.)

   water: ¾ cup
6. 

   6

   Bring a pot of water to a boil. Add ramen noodles . Cook, stirring occasionally, until al dente ⏱️ 2 minutes . Drain.

   ramen noodles: 2 packages
7. 

   7

   Add a drizzle of oil to the pan used for dumplings over medium-high heat. Add edamame , sweet soy glaze , sweet Thai chili sauce , and black pepper . Toss until coated and heated through ⏱️ 2 minutes . Sprinkle with sesame seeds .

   edamame: 1 c, sweet soy glaze: 2 tbsp, sweet Thai chili sauce: 2 tbsp, black pepper: ¼ tsp, sesame seeds: 1 tbsp
8. 8

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

   Bachan's Original Japanese Barbecue Sauce: 3 tbsp