Japanese-Style Pork & Shrimp Dumplings

🥘 Ingredients

• Bachan's Original Japanese Barbecue Sauce
  3.5 oz
• black pepper
  1 tsp
• cooking oil (divided)
  2 tbsp
• cornstarch
  2 tbsp
• edamame
  8 oz
• garlic-ginger scallion paste
  4 oz
• ground pork
  20 oz
• ramen noodles
  9 oz
• salt
  1 tsp
• sesame oil
  1 tbsp
• sesame seeds (divided)
  4 tbsp
• shishito peppers
  1 lb
• shrimp
  20 oz
• soy sauce
  4 tbsp
• sugar
  5 tsp
• sweet Thai chili sauce
  2 oz
• sweet soy glaze (divided)
  1 c
• wonton wrapper
  48 unit

🍳 Cookware

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

1. 

   1

    Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shishito peppers ; season with salt . Cook, stirring occasionally, until browned and blistered, ⏱️ 2-3 minutes . Add half the sweet soy glaze and sesame seeds ; cook, stirring occasionally, until sauce has reduced and peppers are evenly coated, ⏱️ 1-2 minutes more. Transfer to a plate.

   cooking oil: 2 tbsp (divided), shishito peppers: 1 lb, salt: 1 tsp, sweet soy glaze: 1 c (divided), sesame seeds: 4 tbsp (divided)
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. (Use all the sesame oil and 4 tsp sugar for 4 servings.)

   shrimp: 20 oz, ground pork: 20 oz, garlic-ginger scallion paste: 4 oz, cornstarch: 2 tbsp, soy sauce: 4 tbsp, sesame oil: 1 tbsp, sugar: 5 tsp
3. 

   3

    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 , 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!)

   wonton wrapper: 48 unit
4. 

   4

    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.
5. 

   5

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

   ramen noodles: 9 oz
6. 

   6

    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 , sweet Thai chili sauce , 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 . Sprinkle with as many remaining sesame seeds as you like.

   edamame: 8 oz, sweet Thai chili sauce: 2 oz, black pepper: 1 tsp
7. 

   7

    Divide dumplings and shishito peppers 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