Description
Craving dumplings? Make Shrimp and Pork Gyozas in your very own home using my recipe and easy to follow technique!
Ingredients
Scale
- 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