This post may contain affiliate links. Please read my privacy policy.
Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home!
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!
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.
For an air fryer version, check out my Air Fryer Gyoza recipe!
Frequently Asked Questions
This recipe is only 192 calories per serving.
What To Serve With Shrimp Gyoza
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Shrimp Gyoza
Ingredients
- 12 oz (350g) shrimp, peeled and deveined, cut into small pieces
- 1/2 teaspoon ginger, grated, optional
- 1/2 cup cabbage, shredded
- 1 tablespoon scallion, chopped
- 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, scallions, sake, mirin, salt, and sesame oil in a bowl. Stir and mix well to form a sticky filling.
- Place a piece of gyoza wrapper in your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper, being careful not to overfill. Dip your index finger into a small bowl of water and circle it around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half-moon shape, then pleat and pinch the edges to seal.
- Finish by pressing the edges with your thumb and index finger to ensure the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
- Use a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil over medium-low heat, then arrange the gyoza in the skillet. Pan-fry until the bottoms are golden brown and crispy.
- Add the water and cover the skillet with a lid. Steam the gyoza until the water has completely evaporated. Serve the gyoza warm with Ponzu sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW!!!
My husband’s family lived in Japan for many years, my Mother-in-law made Gyoza often. This recipe tastes just like hers.
Thank you for sharing.