---
title: "Japanese-Style Pork & Shrimp Dumplings"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/japanese-style-pork-and-shrimp-dumplings-68d65546d232ff05cfc47959
prep time: 30 minutes
cook time: 30 minutes
time required: 60 minutes
difficulty: hard
allergens:
  - Wheat
  - Soy
  - Shellfish
  - Sesame
tags: []
rating: 4.5
rating_count: 249
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Dumplings and shishito peppers were standout favorites, with many praising the overall taste.
  - theme: Ease of prep
    text: Complex and time-consuming recipe; best when you have plenty of time to invest in a special meal.
nutrition:
  calories: 1430
  protein: 68
  fat: 53
  saturated fat: 12
  carbohydrates: 161
  sugar: 54
  fiber: 7
  cholesterol: 310
  sodium: 5290
  potassium: 760
  calcium: 160
  iron: 9.9
image: "https://images.recipes.furrysalamander.com/Japanese%20Recipes/japanese-style-pork-shrimp-dumplings.avif"
---
![Step 1](step-1.jpg)
Heat a drizzle of @cooking oil{2%tbsp}(divided) in a #large pan{} over medium-high heat. Add @shishito peppers{16%oz}; season with @salt{1%tsp}. Cook, stirring occasionally, until browned and blistered, ~{2-3%minutes}.
Add half the @sweet soy glaze{16%tbsp}(divided) and @sesame seeds{4%tbsp}(divided); cook, stirring occasionally, until sauce has reduced and peppers are evenly coated, ~{1-2%minutes} more. Transfer to a plate.

![Step 2](step-2.jpg)
Rinse @shrimp{20%oz} under cold water, then pat dry with paper towels. Cut into pea-size pieces.
In a #large bowl{}, combine shrimp, @ground pork{20%oz}, @garlic-ginger scallion paste{4%oz}, @cornstarch{2%tbsp}, @soy sauce{4%tbsp}, half the @sesame oil{1%tbsp}, 2 tsp @sugar{5%tsp}, and a big pinch of salt. (Use all the sesame oil and 4 tsp sugar for 4 servings.)

![Step 3](step-3.jpg)
Fill a #small bowl{} with cold water.
On a clean work surface, working one at a time, add ½ TBSP filling to the center of each @wonton wrapper{48%unit}, leaving a ¼-inch border around the edges. TIP: Cover filled 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!)

![Step 4](step-4.jpg)
Carefully add ¾ cup water, then cover with a lid. Steam until water has evaporated and dumplings are cooked through, ~{6-7%minutes}. (Cook in batches, if necessary, adding another large drizzle of oil added between batches.)
Turn off heat; transfer to a plate. Wipe out the pan.

![Step 5](step-5.jpg)
Once water is boiling, add @ramen noodles{9%oz} to a #large pot{}. Cook, stirring occasionally, until al dente, ~{1-2%minutes}.
Drain and rinse under cold water, at least ~{30%seconds}.

![Step 6](step-6.jpg)
Add a drizzle of oil to the pan used for dumplings over medium-high heat. TIP: If desired, add any remaining filling to the 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{8%oz}, @sweet Thai chili sauce{2%oz}, and remaining sweet soy glaze to the pan. Cook, stirring frequently, ~{1-2%minutes}. Turn off heat.
Add drained noodles; toss to coat. Taste and season with salt and @black pepper{1%tsp}. Sprinkle with as many remaining sesame seeds as you like.

![The end](step-7.jpg)
Divide dumplings and shishito peppers between plates or serve family style. Serve with @Bachan's Original Japanese Barbecue Sauce{3.5%oz} and noodle stir-fry on the side.