Shrimp Gyoza Recipe

Method7 steps · about 40 min

1. 1

   Step 1: From the 12 oz prepared raw shrimp, coarsely chop one-third (4 oz) with a knife. Mince the remaining two-thirds (8 oz) in a food processor, keeping the two textures separate for now.

   Uses 12 oz shrimp (peeled and de-veined, tails removed)

2. 2

   Step 2: Finely chop the garlic chives and measure 1 cup after chopping.

   Uses 1 cup nira (garlic chives), measured after finely chopping

3. 3

   Step 3: Combine the coarsely chopped shrimp and minced shrimp with the chopped chives, 1½ tablespoons soy sauce, 1½ tablespoons sake, 1 tablespoon sesame oil and 2 tablespoons cornstarch. Mix well to make the filling.

   Uses Coarsely chopped raw shrimp · Minced raw shrimp · Finely chopped garlic chives · 1 1/2 Tbsp soy sauce · 1 1/2 Tbsp Sake · 1 Tbsp sesame oil · 2 Tbsp cornstarch

4. 4

   Step 4: Distribute the shrimp filling among the 30 gyoza wrappers, using about 1 tablespoon per wrapper and leaving the edges clear. Moisten the lower half of each edge with a little water, fold into a half-moon and press firmly to seal. You may pleat one edge about six times while keeping the other smooth, or simply seal the smooth edges. Complete all 30 dumplings.

   Uses Mixed raw shrimp-and-chive filling · 30 gyoza wrappers · A little water to moisten wrapper edges

5. 5

   Step 5: Use a wide frying pan, or several pans, that can hold the 30 dumplings in a single layer. Heat over medium-high heat and add the 1–2 tablespoons cooking oil in total, dividing it between pans if needed. Arrange all the sealed dumplings with their flat bottoms down and cook until the bottoms are golden brown.

   Uses 1-2 Tbsp oil · Sealed raw shrimp dumplings

6. 6

   Step 6: Add the ⅓ cup steaming water in total, dividing it between pans if needed, and cover immediately. Steam until the wrappers are cooked and the shrimp filling is opaque and fully cooked throughout. If the water evaporates first, add a small splash more and continue covered steaming. Once cooked, uncover and let the remaining water evaporate so the bottoms are crisp.

   Uses Bottom-browned shrimp dumplings · 1/3 cup water · A splash of additional water only if needed to finish cooking the shrimp filling

7. 7

   Step 7: Mix 3 tablespoons soy sauce, 3 tablespoons rice vinegar and 1 teaspoon chili oil for the dipping sauce; use sesame oil in place of chili oil for a mild sauce. Serve with the cooked, crisp-bottomed dumplings. This batch makes about 30 pieces.

   Uses 3 Tbsp soy sauce · 3 Tbsp Rice Vinegar · 1 teaspoon chili oil (rayu), or sesame oil for a mild sauce · Fully cooked crisp-bottomed shrimp dumplings