Shrimp Gyoza
Delight your taste buds with these irresistible Shrimp Gyoza, a perfect fusion of crispiness and succulent seafood flavors. These Japanese dumplings feature a flavorful filling made with minced shrimp, garlic, green onions, and a hint of ginger, all seasoned with soy sauce and sesame oil for an umami-packed bite. Wrapped in delicate gyoza wrappers and cooked to golden perfection, they boast a crispy bottom and tender, steamed tops. Serve them piping hot alongside a tangy dipping sauce of soy sauce, rice vinegar, and optional chili oil for a spicy kick. Perfect as an appetizer, snack, or light meal, these homemade Shrimp Gyoza are an easy-to-make crowd-pleaser that brings authentic restaurant-style flavors to your kitchen in just 45 minutes.
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Recipe Information
Ingredients
- 250 grams Shrimp (peeled and deveined)
- 2 cloves Garlic (minced)
- 2 stalks Green onions (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 0.5 teaspoon Ground black pepper
- 25 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 100 milliliters Water
- 3 tablespoons Soy sauce (for dipping)
- 1 tablespoon Rice vinegar (for dipping)
- 0.5 teaspoon Chili oil (optional, for dipping)
Instructions
Finely chop the shrimp into a paste-like consistency using a knife, or pulse a few times in a food processor.
In a mixing bowl, combine the chopped shrimp, minced garlic, green onions, grated ginger, soy sauce, sesame oil, cornstarch, and black pepper. Mix well until fully incorporated.
Take a gyoza wrapper and place it in the palm of your hand. Spoon about 1 teaspoon of the shrimp filling into the center of the wrapper.
Wet the edges of the wrapper with a small amount of water. Fold the wrapper in half and press the edges together to seal, pleating one side as you press to create a half-moon shape.
Repeat with the remaining wrappers and filling, keeping the prepared gyoza covered with a damp towel to prevent them from drying out.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange half of the gyoza in the skillet, flat side down, ensuring they do not touch each other.
Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
Carefully pour 50 milliliters of water into the skillet and immediately cover with a lid. Steam the gyoza for 5-6 minutes, or until the water has evaporated.
Remove the lid and cook for an additional minute to allow the bottoms to crisp up again. Transfer the cooked gyoza to a plate and cover to keep warm while you cook the rest.
Repeat the cooking process with the remaining gyoza, using the remaining oil and water.
In a small bowl, mix soy sauce, rice vinegar, and chili oil (if using) to create the dipping sauce.
Serve the shrimp gyoza hot with the dipping sauce on the side.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 0.9 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
