Pork and Shrimp Dumplings with Ramen Noodle Stir-Fry and Cucumber Salad

Get ready for a fun and flavorful cooking adventure! This recipe brings together three delicious components: tender homemade dumplings stuffed with shrimp and pork, a quick ramen noodle stir-fry with edamame and sweet soy glaze and a crisp cucumber salad with rice vinegar and sesame seeds. It’s a complete meal that’s sure to impress.

While the dumplings take a bit of hands-on time, the process is rewarding and the results are absolutely worth it. The noodle stir-fry comes together in minutes and the cucumber salad adds a refreshing tang. Serve everything with a side of Japanese barbecue sauce for dipping-perfect for a cozy dinner at home.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView 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

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 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

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the cucumber salad: Trim and thinly slice the cucumbers into rounds. In a medium bowl, combine the cucumbers, rice wine vinegar, half the sesame seeds, ½ teaspoon sugar (1 teaspoon for 4 servings) and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.
2. Make the dumpling filling: Rinse the shrimp under cold water and pat dry with paper towels. Cut into pea-size pieces. In a large bowl, combine the shrimp, ground pork, garlic-ginger scallion paste, cornstarch, soy sauce, half the sesame oil, 2 teaspoons sugar and a big pinch of salt (use all the sesame oil and 4 teaspoons sugar for 4 servings). Mix well.
3. Assemble the dumplings: Fill a small bowl with cold water. On a clean work surface, working one at a time, place about ½ tablespoon of filling in the center of a wonton wrapper, leaving a ¼-inch border. Lightly brush the edges with cold water. Fold the wrapper in half to form a triangle, pressing to seal. Lightly brush one bottom corner with water, then bring both bottom corners together at the center and press firmly to adhere. Repeat with remaining wrappers and filling. Cover filled and unused wrappers with a damp paper towel to prevent drying.
4. Cook the dumplings: Bring a large pot of salted water to a boil. Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add the dumplings sealed side up; cook until bottoms are golden brown, 1-2 minutes. Carefully add ¾ cup plain water and cover with a tight-fitting lid. Steam until water has evaporated and dumplings are cooked through, 6-7 minutes. (Cook in batches if needed, adding a drizzle of oil and ¾ cup water between batches.) Transfer cooked dumplings to a plate and wipe out the pan.
5. Cook the noodles: Once the water is boiling, add the ramen noodles. Cook, stirring occasionally, until al dente, 1-2 minutes. Drain and rinse under cold water for at least 30 seconds.
6. Make the noodle stir-fry: Add a drizzle of oil to the same pan over medium-high heat. If you have any leftover dumpling filling, add it to the pan and cook until browned, breaking it up into pieces. Add the edamame, sweet soy glaze and sweet Thai chili sauce. Cook, stirring frequently, for 1-2 minutes. Turn off the heat, add the drained noodles and toss to coat. Season with salt and pepper to taste. Sprinkle with remaining sesame seeds.
7. Serve: Divide the dumplings, cucumber salad and noodle stir-fry among plates. Serve with Japanese barbecue sauce on the side for dipping.

Recipe Tips

FAQ

Can I use pre-made dumpling wrappers?

Yes, wonton wrappers work perfectly. You can find them in the refrigerated section of most grocery stores.

Can I substitute the shrimp or pork?

Yes, you can use all pork or all shrimp or substitute with ground chicken or turkey. Adjust cooking time as needed.

How do I store leftovers?

Store the dumplings, noodle stir-fry and cucumber salad separately in airtight containers in the refrigerator for up to 2 days. Reheat dumplings in a pan with a splash of water.