Shrimpgyoza Recipes

SHRIMP GYOZA

Steps:

• 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.

JAPANESE SHRIMP GYOZA

Steps:

• Gather the ingredients.
• In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
• Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
• Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
• Finely chop the clean shrimp into a paste-like texture.
• Add the shrimp into the cabbage bowl.
• Add the grated ginger and chopped green onion and mix all ingredients well.
• Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
• Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
• Dip your finger in the water and moisten all around the wrapper edges.
• Fold the wrapper in half to make a semicircle shape.
• Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
• Repeat the process until all of the shrimp filling is used.
• In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
• Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
• Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
• Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
• Enjoy!

SHRIMP GYOZA

Steps:

• Defrost and shell shrimp, then boil.
• Once shrimp is cooked, chop the shrimp and scallions, grate the ginger, and combine them with the garlic, sesame oil, rice wine and egg white in a bowl.
• Spoon about 1 tablespoons of filling onto each wrapper until there is no more filling.
• Fold over your wrapper and press together the edges, wetting them first, and crimping them as you go.
• Put the gyoza on a baking sheet and freeze in freezer for 20 minute.
• Remove gyoza and place them in a pan in rows. fill pan with about 1/2 inch water. Top with a lid and allow to boil until there is barely any water left (time will vary.).
• When the water is very low, add 1-2 tablespoons olive oil, and fry gyoza til bottoms are brown and crispy (but not burnt!).
• Scoop gyoza out with a spatula and serve!

PORK AND SHRIMP GYOZA

Steps:

• In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture).
• Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers.
• Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping.

GYOZA SAUCE

Steps:

• Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.