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shrimp and pork gyozas in a blue marbled bowl with a small white square bowl of dipping sauce in the middle

SHRIMP AND PORK GYOZAS


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

  1. Place the shrimp and pork in a food processor. Pulse to grind. Place in a bowl.
  2. Add the remaining filling ingredients. Combine well.
  3. Place a spoonful of the filling in the middle of a gyoza wrapper.
  4. With your finger, wet the inside edge of the wrapper with water.
  5. Seal tightly. Pleat.
  6. Continue to fill the wrappers until all of the mixture is used up. 
  7. Combine all of the ingredients for the dipping sauce in a bowl. Mix well.
  8. Heat a tablespoon of oil in a non-stick pan. 
  9. Place as many gyozas into the oil that you can fit.
  10. Brown the bottom.
  11. Add 1/3 cup of water to the pan and place lid.
  12. Allow to steam for 3 to 5 minutes.
  13. Prepare the second batch using the method above, or freeze for later use.
  14. Plate. Drizzle on a touch of hot chili oil (optional). 
  15. Serve with the dipping sauce.

Notes

SEE POST FOR TIPS!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes