Japanese-Style Pork & Shrimp Dumplings

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 (all the sesame oil and 4 tsp sugar for 4 servings).

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!)

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. 

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.

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.