Shrimp Gyoza Recipes

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SHRIMP GYOZA



Shrimp Gyoza image

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home.

Provided by Rasa Malaysia

Categories     Japanese Recipes

Time 25m

Number Of Ingredients 13

12 oz. (340 g) peeled and deveined shrimp, cut into small pieces
1/2 teaspoon grated ginger, optional
1/2 cup shredded cabbage
1 tablespoon chopped scallion
1 teaspoon Japanese cooking sake
1 teaspoon mirin
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
1/2 teaspoon salt

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.

Nutrition Facts : Calories 192 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 174 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 5 people, Sodium 943 milligrams sodium, Sugar 1 grams sugar

SHRIMP GYOZA



Shrimp Gyoza image

Tasty Japanese potsticker with a fresh seafood taste. You may wish to serve these with teriyaki sauce, but add ginger and scallions to your taste!

Provided by alexi.blockgorman

Categories     Japanese

Time 1h

Yield 24-36 gyoza dumplings, 4-6 serving(s)

Number Of Ingredients 9

16 ounces white shrimp
3 tablespoons scallions
2 teaspoons fresh ginger
1/2 teaspoon minced garlic
1 teaspoon sesame oil
1 teaspoon rice wine
1 egg white
1 ounce dumpling wrappers
1 tablespoon olive oil

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!

Nutrition Facts : Calories 179.9, Fat 5.9, SaturatedFat 1, Cholesterol 221.4, Sodium 309.1, Carbohydrate 4.8, Fiber 0.3, Sugar 0.2, Protein 25.4

PORK AND SHRIMP GYOZA



Pork and Shrimp Gyoza image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound shrimp, shelled and deveined
8 ounces ground pork
1 tablespoon low-sodium soy sauce, plus more for dipping
1 tablespoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
2 egg whites
One 2-inch piece fresh ginger, grated
1 green onion, finely chopped
1/2 lemon, juiced
One 10-ounce package round wonton wrappers
2 tablespoons peanut oil

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.

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