Want to learn how to make those amazing dumplings you enjoy at Japanese restaurants? My Shrimp and Pork Gyoza are full of flavor, and super fun to make at home. The filling is so easy to make. However, filling this little babies can be quite tedious. I promise, the time it takes will be well worth it. Check out my Facebook page or Carolina Meat & Fish Co. to watch our live video!
In a food processor, combine the soy sauce, sherry wine, sesame oil, ginger, garlic cloves, 5 spice, salt and pepper. Pulse until combined. Add the ground pork and shrimp. Pulse until the mixture forms a paste.
Place mixture in bowl and fold in the napa cabbage.
Grab your wonton wrappers…if you can only find square, you can use a round cookie cutter or rim of a glass to make a circle. Place about 1 1/2 tsp of the mixture in the middle of the wrapper. With your finger, line the inside of the wrapper with water and pinch closed. Be sure to make sure the dumpling is fully sealed. Finish filling the wrappers with the remaining mixture. Place dumplings on parchment lined tray and refrigerate for 30 minutes to set.
Heat a few tablespoons of oil in a non-stick pan. Place as many dumplings as you can fit in the pan and start to brown. Brown each side…this should take anywhere from two to three minutes total.
Once browned, add a third cup of water to the pan and place lid to start the steaming process. Allow to steam for about three to four minutes. Remove lid, allow any remaining water to release from pan. Add about a tablespoon of sesame oil to the pan to brown the gyoza a second time.
Place the finished Shrimp and Pork Gyoza on plate. Top with a touch of chili oil (optional). For the dipping sauce, combine the soy sauce, chili paste and sesame oil. Mix and serve on the side. ENJOY!!! If you like these, you may also enjoy my Shrimp Spring Rolls with Thai Cashew Sauce.