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.
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.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Shrimp Gyoza
Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home.
Ingredients
- 12 oz. (340 g) 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 Information
Serving Size
5 peopleAmount Per Serving Calories 192Total Fat 5gSaturated Fat 3gCholesterol 174mgSodium 943mgCarbohydrates 18gFiber 1gSugar 1gProtein 17g
Jan Reed
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…
Rasa Malaysia
Awesome, love it.
Jo
Hello, may i know which brand of gyoza skin are you using?
Rasa Malaysia
It doesn’t matter, just buy any brand is fine.
Marcia
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.
Rasa Malaysia
After wrapping you can freeze in a ziplock bag. Thaw and cook accordingly.
Raymondho
What is the dipping sauce? It looks delicious!!
Rasa Malaysia
Just ponzu with some sesame, and chili oil, if you want.
James
Love gyoza, these look good.