Japanese-Style Pork & Shrimp Dumplings with Lo Mein Noodles
Enjoy a multi-dish culinary tour of a new destination!
- Sesame
- Shellfish
- Soy
- Wheat
Celebrate Asian American and Pacific Islander Heritage month with a feast inspired by the flavors of Japan! After prepping a fresh cucumber salad, you’ll make savory handmade dumplings stuffed with shrimp, pork, and scallions. Then, you’ll serve it alongside a quick noodle stir-fry—plus Bachan's® Original Japanese Barbecue Sauce to complete the meal. Bachan’s® is a Japanese American food brand born from a multigenerational family recipe. They create sauces featuring time-honored Japanese flavors and simple, clean ingredients.
Ingredients
2 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Shrimp
(Contains: Shellfish)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 tablespoon
Cornstarch
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
4 ounce
Edamame
(Contains: Soy)
1.75 ounce
Bachan's Original Japanese Barbecue Sauce
(Contains: Sesame, Soy, Wheat)
24 unit
Wonton Wrappers
(Contains: Wheat)
2 unit
Mini Cucumber
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
5 teaspoon
Rice Wine Vinegar
10 ounce
Ground Pork
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice cucumbers into rounds. • In a medium bowl, combine cucumbers, vinegar, half the sesame seeds, 1⁄2 tsp sugar (1 tsp for 4 servings), and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.
• 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 1⁄2 TBSP filling to the center of each wonton wrapper, leaving a 1⁄4-inch border around the edges. TIP: Cover filled dum 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!)
• Bring a large pot of salted water to a boil. • Meanwhile, heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add dumplings, sealed sides up; cook until bottoms are golden brown, 1-2 minutes. • Carefully add 3⁄4 cup plain water, then cover with a tight-fitting lid. Steam until water has evaporated and dumplings are cooked through, 6-7 minutes. (Depending on the size of your pan, you may need to cook dumplings in batches, adding another large drizzle of oil and 3⁄4 cup plain water between batches.) • Turn off heat; transfer dumplings 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, sweet soy glaze, and chili sauce 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.
• Divide dumplings and cucumber salad between plates or serve family style. Serve with Bachan’s® Original Japanese Barbecue Sauce and noodle stir-fry on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers raved about the delicious taste, calling it a "flavor riot" and better than takeout 🎉.
- Ease of prep: Many found it time-consuming and challenging to make the dumplings, but most agreed it was worth the effort.
- Suggestions: Consider using a non-stick pan and adding extra water to prevent dumplings from sticking and tearing.
- Portions: Generous servings pleased many, with plenty of leftovers; some felt there were too many dumplings for 4 servings.
- Family fun: Several enjoyed making this recipe together, finding it a great activity to share in the kitchen.
Reviews from our home cooks
These dumplings and lo mein combo is soooo good! The dumplings are juicy and flavorful while the pickled cucumber made for a great flavor cutter.
We had this recipe once before, and for some reason it wasn't as good this time as I remember--the pork filling turned out kinda dry. Also, making the dumplings is A LOT of work, so tasty but maybe not worth the amount of effort required
I wish I had more stars available to give this. This was a flavor riot! And I loved learning how to make dumplings. Everything turned out perfectly.
This is what in my top five! I loved this. It just took forever to cook but as good as it tasted I don't care. Definitely a do over meal
Love the dumpling meals! So fun to make. I save them for a weekend afternoon. Delicious and makes a lot of leftovers.
One of the best meals we've gotten and made so far! Absolutely delicious, and way better and more food than our usual take out spot!
This meal was amazing. It fed two adults, two kids, and we still had leftovers.
The dumplings stuck to the bottom of the non-stick pan, maybe needs more water at the end of the cooking stage.
We all participated in making it great fun in the kitchen and tasted amazing
This was amazing, you do have to make all the dumplings yourself which is so cool to me
