Prep: 40 mins
Cook: 20 mins
Total: 60 mins
Servings: 4 servings
42 ratings
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The Japanese gyoza is a close cousin of the Chinese dumpling (jiaozi), although a much more modern invention. It is said that when the Japanese returned home from the occupation of Manchuria during WW II, they recreated the Chinese jiaozi, but made it their own using local ingredients, very thinly chopped, and a thinner wrapper. The result is a delicious and luscious preparation that is traditionally served with plain soy sauce or a citrus soy sauce such as ponzu.
Gyoza are often served as the main course at family meals and as a popular side dish or appetizer at ramen noodle shops and izakayas, the Japanese tapas-style restaurants. Filled with meat, such as pork, seafood, or chicken, that's mixed with vegetables, gyoza comprise a filling dish that can be cooked in a various ways. The most famous version is the equivalent of a potsticker, the yaki gyoza, which has a soft side and a crunchy side—amazing when dipped in the accompanying sauce. The sui gyoza is boiled and found in soups, while the age gyoza is deep-fried.
Our recipe for shrimp gyoza cooked yaki style has an unctuous filling of shrimp mixed with green onions, ginger, and napa cabbage. Pan-fried and then steamed, these gyoza are dipped in a savory and tangy ponzu sauce. If you can't find ponzu, a mixture of soy sauce and rice vinegar in a 1:1 ratio is great.
Ingredients
For the Filling:
1/4 pound napa cabbage, or green cabbage leaves
2/3 pound raw shrimp, shelled, deveined
2 teaspoons grated freshginger
1 tablespoon green onion, chopped
2 teaspoons sake
1 teaspoon salt
1 teaspoon sesame oil
2 teaspoons katakuriko, cornstarch, or potato starch
For Assembling:
20 to 24 gyoza wrappers
1 to 2 tablespoons canola oil, or as needed
1/4 cup water
For Serving:
Ponzu sauce
Karashi, Japanese hot mustard, optional
Shichimi togarashi, Japanese 7-spice chili powder, optional
Steps to Make It
Make the Filling
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.
Assemble the Gyoza
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.
Cook the Gyoza
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!
Japanese Appetizer Recipes
Nutrition Facts (per serving) | |
---|---|
422 | Calories |
10g | Fat |
59g | Carbs |
22g | Protein |
Show Full Nutrition Label
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Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 422 |
% Daily Value* | |
Total Fat 10g | 12% |
Saturated Fat 1g | 6% |
Cholesterol 160mg | 53% |
Sodium 1698mg | 74% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 1g | 5% |
Total Sugars 2g | |
Protein 22g | |
Vitamin C 4mg | 18% |
Calcium 89mg | 7% |
Iron 1mg | 6% |
Potassium 230mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
- shrimp
- appetizer
- asian
- family dinner
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