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
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
Serving: 5people | Calories: 182kcal | Carbohydrates: 18g | Protein: 17g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 495mg | Potassium: 221mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg