Japanese-Style Pork & Shrimp Dumplings with Lo Mein Noodles

• 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.