Want to learn how to make those amazing dumplings you enjoy at Asian restaurants in your very own home? My Shrimp and Pork Gyozas are full of flavor, and super fun to make. This is a great project to enjoy with the kiddos. Gyozas are dumplings filled with your favorite protein and a few other tasty ingredients. First, the dumplings are pan-fried to achieve that perfect brown bottom. Next, a quick steam in the same pan to thoroughly cook the inside. Serve with soy sauce, or use my homemade dipping sauce.
Naturally, I created a short video on TikTok making these fabulous Shrimp and Pork Gyozas. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
TIPS ON MAKING THE MOST PERFECT SHRIMP AND PORK GYOZAS
INGREDIENTS
In my opinion, the only way to achieve a uniform filling is to grind both the shrimp and pork in a food processor. This recipe calls for the use of soy in the mixture. If you have an aversion to soy, substitute with coconut liquid aminos. Additionally, this recipe is made using store bought dumpling wrappers. However, if you want to venture out, or cannot locate them in your local grocery store, use this recipe for Gyoza Wrappers from Just One Cookbook.
Also, unless you are vegan, avoid using vegan wrappers. I find that they tend to be quite dry and fall apart easily. If this is your first attempt at making gyoza, you will want to work with a product that is pliable.
Use Napa cabbage, if you can, as it becomes tender much quicker than traditional green cabbage. However, if green cabbage is all you can find, feel free to use it as a substitute.
Also, you may notice that I did not use green onions or scallions. Feel free to add. I am not a fan of either. So, you will more than likely, never see me use them in a recipe.
TECHNIQUE
Although the filling is quite easy to prepare, the filling and folding is going to require a bit of patience. Due to the nature of the filling, it will be a bit sticky. I highly recommend have a damp towel by your side at all times.
When filling the wrappers, try to avoid overfilling. This could possibly cause them not seal properly and may bust open as they are cooking. Honestly, it is really a matter of judgment. As you continue to fill, you will just know the proper amount.
A touch of water around the inside edge of the wrapper is all you need to seal. I like to pinch mine in the middle, then start pleating and folding down one side, then doing the same for the other side. Click here to watch a few YouTube videos on how to pleat gyoza.
Additionally, as you are filling and sealing the Shrimp and Pork Gyoza, lay a damp paper towel on top to keep them hydrated.
This recipe will yield approximately 24 dumplings. You will likely have to brown and steam in two batches. If you wish to freeze half, do so prior to cooking.
TO SERVE THE SHRIMP AND PORK GYOZAS
Place the finished Shrimp and Pork Gyozas on a platter. Optionally, drizzle with a touch of hot chili oil. ENJOY!!! If you love these, you will also enjoy my Shrimp Spring Rolls with Thai Cashew Sauce.
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SHRIMP AND PORK GYOZAS
- Total Time: 30 minutes
- Yield: 24 1x
Description
Craving dumplings? Make Shrimp and Pork Gyozas in your very own home using my recipe and easy to follow technique!
Ingredients
- 24 gyoza wrappers
- 1 to 2 TBLS oil
- 2/3 C water
- hot chili oil, optional (see post for link to recipe)
FOR THE FILLING:
- 1/2 lb. peeled and deveined shrimp, cut into pieces
- 1/3 to 1/2 lb. ground pork
- 2 TBLS soy sauce
- 1 TBLS sherry wine
- 2 TBLS sesame oil
- 2 tsp ginger, freshly grated
- 2 garlic cloves, minced
- 1 tsp Chinese five spice
- 1 tsp kosher salt
- 1/2 tsp ground white pepper
- 1/4 head Napa cabbage, sliced very thin
FOR THE DIPPING SAUCE:
- 1/4 C Ponzu sauce
- 2 TBLS soy sauce
- 2 tsp chili garlic sauce
- 1 TBLS sesame oil
Instructions
- Place the shrimp and pork in a food processor. Pulse to grind. Place in a bowl.
- Add the remaining filling ingredients. Combine well.
- Place a spoonful of the filling in the middle of a gyoza wrapper.
- With your finger, wet the inside edge of the wrapper with water.
- Seal tightly. Pleat.
- Continue to fill the wrappers until all of the mixture is used up.
- Combine all of the ingredients for the dipping sauce in a bowl. Mix well.
- Heat a tablespoon of oil in a non-stick pan.
- Place as many gyozas into the oil that you can fit.
- Brown the bottom.
- Add 1/3 cup of water to the pan and place lid.
- Allow to steam for 3 to 5 minutes.
- Prepare the second batch using the method above, or freeze for later use.
- Plate. Drizzle on a touch of hot chili oil (optional).
- Serve with the dipping sauce.
Notes
SEE POST FOR TIPS!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
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1 Comment
[…] me, the uses for this oil are endless. I’m thinking it would be a perfect accompaniment to my Shrimp and Pork Gyoza. Also, next on my list, homemade Asian dumplings. […]
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