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I love gyoza, all sorts of gyoza. Traditional gyoza with pork filling, pork and shrimp filling, or pork and mushroom filling.
Gyozas are absolutely delicious and I can eat them every day!
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However, I love shrimp so my favorite gyoza is probably shrimp gyoza, filled with pieces of shrimp with shredded cabbage and chopped scallions. The ingredients are so simple, but when you have a morsel of wrapped protein with dough skin, pan-fried and steam to golden perfection, you have a winner.
This shrimp gyoza recipe is very easy to make at home. You can make a big batch and freeze them. Never mind that if you can’t fold and pleat them properly…just fold them up in a half-moon shape. They will taste equally flavorful nonetheless.
How Many Calories per Serving?
This recipe is only 192 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Shrimp Gyoza
Ingredients
- 12 oz (350g) peeled and deveined shrimp, cut into small pieces
- 1/2 teaspoon grated ginger (optional)
- 1/2 cup shredded cabbage
- 1 tablespoon chopped scallion
- 1 teaspoon Japanese cooking sake
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 20 gyoza wrappers
- 1 tablespoons oil for pan-frying
- 1/2 cup water
- Ponzu sauce for dipping
- white sesame for garnishing
- 1/2 teaspoon salt
Instructions
- Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.
- Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above.
- Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
- Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy.
- Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you please give us the recipe for the sauce?
I just use this sauce.
How do I maintain the crisp skin after pouring in the 1/2 water?
The water will dry up and the gyoza will have crispy bottoms still.
GREAT recipe! Fast and easy and soooooo delicious!
Thank you!😊
What can I use instead of sake and mirin?
White wine and a bit of sugar.
These are really delicious. I used twice the amount of shredded cabbage, salted it, let it sit 10 minutes, and then squeezed it dry. More veggies are good veggies…
Awesome, love it.
Hello, may i know which brand of gyoza skin are you using?
It doesn’t matter, just buy any brand is fine.
You mentioned being able to freeze these. When in the process could I freeze them and how to finish them for serving. These are delicious.
After wrapping you can freeze in a ziplock bag. Thaw and cook accordingly.
What is the dipping sauce? It looks delicious!!
Just ponzu with some sesame, and chili oil, if you want.
Love gyoza, these look good.