Shrimp Gyoza
Shrimp gyoza (Japanese dumplings) is a potsticker with a shrimp and vegetable filling that is pan fried and served with citrus soy sauce.
Ingredients
- 12 oz peeled and deveined shrimp, cut into small pieces
- 1/2 cup shredded cabbage
- 1 tablespoon chopped scallion
- 1 teaspoon Japanese cooking sake
- 1 teaspoon mirin
- 1/2 teaspoon salt
- 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
For the Ponzu Sauce:
- 2/3 cup fresh lemon juice, more to taste
- 1/3 cup fresh lime juice, more to taste
- 1/4 cup rice vinegar
- 1 cup good-quality soy sauce
- 1/4 cup mirin (or 1/4 cup sake and 1 tablespoon sugar)
- 1 3 inch piece kelp (konbu)
- 1/2 cup (about 1/4 ounce) dried bonito flakes
- Pinch cayenne
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.
For the sauce:
- In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.
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