Pork Dumpling Bowls
Recipe: https://recipestripper.com/recipes/29b77a89-1e40-4268-b392-94f2a1339a1c
Original source: https://www.delish.com/cooking/recipe-ideas/a64411718/pork-dumpling-bowls-recipe/

A pork dumpling-inspired filling—ground pork, shrimp, cabbage, scallions, and sauce—is served over chewy wheat noodles in this deconstructed bowl.
Yield: 4 - 6 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT45M

Ingredients
- 3 tbsp. vegetable oil, divided
- 12 oz. ground pork
- 4 oz. shrimp, peeled, deveined, finely chopped
- 3/4 tsp. kosher salt, divided
- 1 lb. Napa cabbage, coarsely chopped (6 to 7 cups)
- 16 oz. Shanghai or thick-cut wheat noodles
- 8 oz. shiitake mushrooms, rinsed, thinly sliced
- 5 tbsp. Shaoxing rice wine or dry sherry, divided
- 2 tbsp. toasted sesame oil
- 3 to 5 scallions, sliced
- 5 garlic cloves, finely chopped
- 2 tsp. finely grated peeled ginger
- 1/4 c. Chinese light soy sauce or other light soy sauce
- 1/2 tsp. white pepper (optional)
- Black vinegar and chili oil, for serving

Instructions
1. In a large wok or high-sided skillet over high heat, heat 1 Tbsp. vegetable oil. Cook pork, breaking up with a wooden spoon, until just a small amount of pink is left, 3 to 5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with 1/2 tsp. salt. Transfer to a large heatproof bowl.
2. In same wok over medium heat, heat 1 Tbsp. vegetable oil. Cook cabbage, stirring frequently, until wilted, tender, and lightly golden around the edges, 5 to 6 minutes; season with remaining 1/4 tsp. salt. Transfer to bowl with pork and shrimp.
3. Meanwhile, in a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package directions. Drain, rinse under cold water, and drain again. Set aside.
4. In same wok over medium heat, heat remaining 1 Tbsp. vegetable oil. Add mushrooms and 3 Tbsp. Shaoxing rice wine and cook, stirring frequently, until softened, browned, and reduced in size, 5 to 7 minutes. Add scallions, garlic, and ginger and cook, stirring frequently, until aromatic, about 1 minute. Add soy sauce, sesame oil, white pepper (if using), and remaining 2 Tbsp. Shaoxing rice wine and toss to combine. Add cabbage and pork mixture to wok, then noodles, and toss well to coat.
5. Divide pork noodles among bowls. Serve with black vinegar and chili oil alongside.