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Shrimp Gyoza

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Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home!

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home. | rasamalaysia.com

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home | rasamalaysia.com

I love gyoza, all sorts of gyoza. Traditional gyoza with pork filling, pork and shrimp filling, or pork and mushroom filling.

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home | rasamalaysia.com

Gyozas are absolutely delicious and I can eat them every day!

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home | rasamalaysia.com

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.

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home | rasamalaysia.com

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.

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Shrimp Gyoza

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 5
Calories 240 kcal

Ingredients

  • 12 oz 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

  1. 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.
  2. 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.
  3. 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 Facts
Shrimp Gyoza
Amount Per Serving (5 g)
Calories 240 Calories from Fat 49
% Daily Value*
Total Fat 5.4g 8%
Saturated Fat 0.9g 5%
Cholesterol 224mg 75%
Sodium 439mg 18%
Total Carbohydrates 19.2g 6%
Dietary Fiber 0.8g 3%
Sugars 0.3g
Protein 27g 54%
* Percent Daily Values are based on a 2000 calorie diet.

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5 COMMENTS... read them below or add one

  3. 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.

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