Homemade Pork and Shrimp Dumplings with Noodle Stir-Fry

These homemade dumplings are packed with a savory filling of ground pork, shrimp and scallion-ginger paste, wrapped in tender wonton wrappers and pan-fried to golden perfection. Serve them alongside a quick ramen noodle stir-fry tossed with edamame and sweet soy glaze, plus blistered shishito peppers for a complete meal.

This recipe is perfect for a fun cooking project or a special dinner. The dumplings can be made ahead and frozen and the stir-fry comes together in minutes. A drizzle of Japanese barbecue sauce adds the finishing touch.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

24 unit Wonton WrappersView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1.75 ounce Bachan's Original Japanese Barbecue SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Shishito PeppersView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Heat a drizzle of 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 half the sesame seeds; cook, stirring occasionally, until sauce has reduced and peppers are evenly coated, 1-2 minutes more. Transfer to a plate.
2. Rinse shrimp under cold water, then pat dry with paper towels. Cut into pea-size pieces. In a large bowl, combine shrimp, 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).
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!)
4. Heat a large drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add dumplings, sealed sides up; cook until bottoms are golden brown, 1-2 minutes. 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 and ¾ cup plain water between batches.) Turn off heat; transfer to a plate. Wipe out pan.
5. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 1-2 minutes. Drain and rinse under cold water, at least 30 seconds.
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, chili sauce and remaining sweet soy glaze 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.
7. Divide dumplings and shishito peppers between plates or serve family style. Serve with Japanese barbecue sauce and noodle stir-fry on the side.

Recipe Tips

FAQ

Can I use store-bought dumpling wrappers?

Yes, wonton wrappers work perfectly. You can also use round gyoza wrappers if preferred.

Can I make these dumplings ahead of time?

Absolutely. Freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.

What can I substitute for the Japanese barbecue sauce?

A mix of soy sauce, mirin and a little sugar can mimic the sweet-savory flavor.