Shrimp and Pork Gyoza (Potstickers)

These Shrimp and Pork Gyoza are full of flavor, and so very fun to make. In fact, this is a great project to enjoy with the kiddos. Gyoza, often referred to as potstickers, are Asian dumplings filled with your favorite protein(s), and a few other tasty ingredients. Easily, make them vegetarian. Prepare the gyoza steamed or pan-fried, and pair with your favorite dipping sauce.

Why You’ll Love This Shrimp and Pork Gyoza Recipe

• Authentic Asian Flavor Fusion: This gyoza recipe masterfully combines succulent shrimp and savory ground pork, seasoned with aromatics, delivering an authentic taste of Asian cuisine right in your kitchen.
• Versatile Cooking Methods: Whether you prefer the crispy texture of pan-fried potstickers or the delicate softness of steamed dumplings, this recipe accommodates both, allowing you to tailor the cooking method to your preference.
• Perfect for Meal Prep and Freezing: These gyozas freeze exceptionally well, making them an ideal choice for meal prepping. Prepare a batch ahead of time and enjoy a quick and delicious meal whenever you desire.
• Customizable Ingredients for Dietary Needs: Easily adapt the recipe to suit dietary preferences by substituting ground pork with ground chicken or turkey, or omitting shrimp for a purely pork filling.
• Engaging Culinary Experience: Folding and pleating gyoza can be a fun and interactive cooking activity, perfect for involving family or friends in the kitchen.

What are Gyoza?

Gyoza, also known as potstickers or dumplings, is a popular Japanese dish that consists of filled dumplings, typically made with a thin wheat-based wrapper. The filling often includes a mixture of ground meat, such as pork or chicken, finely chopped vegetables and seasonings like garlic, ginger, soy sauce, and sesame oil.

The dumplings are typically pleated or crimped along the edges, sealing the flavorful filling inside. Gyoza can be cooked using various methods including; pan-frying, steaming and/or boiling. They are often served with a dipping sauce, such as a mixture of soy sauce, vinegar, and sesame oil.

Ingredient Substitutions

• Ground Pork: Although ground pork is classic, you can substitute with ground chicken or turkey.
• Shrimp: Leave out, if you so desire.
• Soy Sauce: Easily substitute with coconut aminos or tamari.
• Sherry Wine or Rice Wine Vinegar: Can us apple cider vinegar instead.
• Freshly Grated Ginger: Substitute with ground ginger or ginger paste.
• Garlic Cloves: Garlic powder is a great alternative.
• Chinese Five Spice: Substitute with a blend of cinnamon, cloves, and fennel.
• White Pepper: Black pepper will also work.
• Napa Cabbage: Substitute with Savoy or green cabbage.
• Wonton (Gyoza) Wrappers: Find in your local Asian market or some grocery stores may carry them. Can substitute with egg roll wrappers.
• Ponzu Sauce: Substitute with soy sauce and a splash of citrus juice
• Chili Garlic Sauce: Use Sriracha or hot sauce, instead.

How to Fold and Pleat Shrimp and Pork Gyoza

• Keep a damp towel nearby: The shrimp and pork filling is a bit sticky, so wiping your fingers often helps keep things neat.
• Don’t overfill the wrappers: Too much filling can prevent the dumplings from sealing properly and may cause them to burst during cooking.
• Moisten the edges: Use a small amount of water around the inside edge of each wrapper to help seal the dumpling securely.
• Pinch and pleat: Pinch the wrapper in the center, then pleat and fold down one side first, followed by the other, to create the classic crescent shape.
• Cover finished dumplings: As you work, lay a damp paper towel over the filled gyoza to keep the wrappers from drying out.
• Watch and learn: Need a visual? Check out my folding technique in the YouTube video!

Pan-Fried vs Steamed Gyoza

• Pan-frying is a popular method for cooking gyoza that imparts a delightful crispiness to the bottom while maintaining a tender, steamed texture on top. This method is known for creating a contrast in texture, offering a satisfying crunch alongside the savory and succulent filling.
• Steaming Gyoza is a gentler cooking method that results in a softer texture throughout the gyoza wrapper. This method allows the flavors of the filling to shine while keeping the dumplings moist.

How to Prepare Pan-Fried Shrimp and Pork Gyoza

1. Place the shrimp and ground pork in a food processor. Pulse until finely ground. Transfer to a mixing bowl.
2. Add soy sauce, sherry wine, sesame oil, freshly grated ginger, minced garlic, Chinese five spice, kosher salt, and white pepper to the shrimp and pork mixture. Combine the ingredients thoroughly.
3. Add finely shredded Napa cabbage to the mixture. Mix well to ensure an even distribution of ingredients.
4. Take a gyoza wrapper and place a spoonful of the filling in the center. Wet the inside edge of the wrapper with water using your finger.
5. Seal the wrapper tightly, creating pleats along the edge. Continue this process until all the filling is used up.
6. In a non-stick pan, heat a tablespoon of oil. Place as many gyoza as you can fit, ensuring they have a flat bottom. Brown the bottom of the gyoza.
7. Add 1/3 cup of water to the pan and cover with a lid. Allow the gyoza to steam for 3 to 5 minutes, until the filling is fully cooked.
8. Prepare the second batch using the same method or freeze them for later use (see instructions below).

Frequently Asked Questions

• How can I make this recipe gluten-free? To make gluten-free shrimp and pork gyoza, use gluten-free gyoza wrappers available at specialty stores or online. Replace soy sauce with tamari or coconut aminos, and ensure all other ingredients are certified gluten-free.
• Can I prepare the gyoza ahead of time? Absolutely! After assembling the gyoza, place them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be cooked directly from frozen—just add a few extra minutes to the cooking time.
• What dipping sauce pairs well with these gyoza? A simple and flavorful dipping sauce can be made by combining ponzu sauce, soy sauce, chili garlic sauce, and sesame oil. Adjust the proportions to taste for a perfect balance of tangy, salty, and spicy flavors.
• How do I prevent the gyoza from sticking to the pan? Use a non-stick skillet and ensure it’s well-heated with a small amount of oil before adding the gyoza. After adding water for steaming, cover with a tight-fitting lid to trap steam, which helps cook the gyoza evenly and prevents sticking.
• Are there vegetarian alternatives for this recipe? Yes! For a vegetarian version, substitute the shrimp and pork with finely chopped mushrooms, tofu, or a combination of your favorite vegetables. Season accordingly to maintain the savory flavor profile.
• How do I steam the gyoza instead of pan-frying?
  • Prepare Steamer: Set up a bamboo steamer or a traditional steamer over simmering water. Line the steamer basket or tray with parchment paper or cabbage leaves to prevent the dumplings from sticking.
  • Arrange Gyoza: Place the gyoza in the steamer in a single layer, leaving some space between each dumpling so they don’t stick together as they cook.
  • Steam: Cover and steam the gyoza for 8 to 10 minutes. This gentle cooking method allows the filling to cook through and the wrapper to become tender and silky.

How to Serve and Store Shrimp and Pork Gyoza

• Plate the Shrimp and Pork Gyoza on a platter, optionally drizzled with a touch of hot chili oil.
• Serve as an appetizer, or part of a main meal with the prepared dipping sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat in a steamer, in a pan or wrap in a damp paper towel and warm in the microwave.
• To freeze after filling, set the gyoza on a parchment-lined baking sheet. Fit as many on the pan as you can without touching and flash freeze for 2 hours. Store in either a freezer-safe container or freezer bag for up to 2 months.
• To prepare frozen gyoza, either allow to thaw in the refrigerator overnight, or prepare from a frozen state in a pan as per the directions above. However, you will need to cook for a longer period of time.

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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