Shrimp Gyoza
Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home.
Servings: 5 people
Calories: 192kcal
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
Serving: 5people | Calories: 192kcal | Carbohydrates: 18g | Protein: 17g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 943mg | Fiber: 1g | Sugar: 1g