Shrimp Gyoza
Shrimp Gyoza
Gyoza are from Chinese origin, spelled jiaozi. You may also know gyoza by their westernized name, pot stickers. They have been adapted into Japanese cuisine and have become one of their most popular appetizers. Popular filling ingredients include pork, shrimp, lamb, green onion, chives, carrots, black fungus, cabbage, etc.Japanese-style gyoza are prepared 2 ways; either boiled or pan fried. When pan frying, the gyoza are cooked on 1 side in a small amount of oil for a few minutes. A little big of water is added to the pan. The gyoza are then covered and finished cooking once all of the water has evaporated. They are usually served with a dipping sauce of soy sauce, rice vinegar, and sesame or chili oil.
Servings: 30 gyoza
Equipment
- food processor
Ingredients
- gyoza wrappers
- 1 tbsp vegetable oil
- 1/3 cup water
Shrimp Filling
- 3/4 lb shrimp peeled and deveined; tails removed
- 1 cup Chinese chives
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sake
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Instructions
- Finely chop 1/3 of the shrimp.
- Placd the other 2/3 of shrimp in a food processor and turn into a paste.
- Mix together all of the filling ingredients.
- Scoop a heaping tsp of the shrimp filling into the center of a gyoza wrapper. Wet the edges with water.
- Fold the wrapper in half and crimp the edges.
- Starting from the bottom right edge, fold over 1/8” of the edge and crimp. Do this 6 times in total across the gyoza’s edge.
- Do this until all of the filling is used up. You should yield about 30 gyoza. Freeze what you aren’t going to immediately use on a baking sheet. Then store in a freezer bag.
- Heat up the cooking oil in a sauté pan over medium heat. Place the gyoza into the pan. Cook for 4 minutes.
- Pour a 1/3 cup of water into the pan. Place a cover on the pan and cook until the water has evaporated.
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