How To Make Shrimp Gyoza (Japanese Shrimp Dumplings)
Japanese gyoza, inspired by Chinese dumplings, has evolved with unique features. Gyoza wrappers are generally thinner, made with a combination of wheat flour and starch, resulting in a delicate texture. The filling often features minced pork or a combination of pork and cabbage. We've shared this recipe previously; you can check it out here.
Today, we introduce shrimp gyoza, a flavor-packed treasure trove wrapped in a delicate, thin dough—a treasure you'll be excited to discover in each bite! Juicy shrimp takes center stage, mingling with finely chopped Chinese leek, ginger, and a dash of seasoning, all nestled within a tender wrapper. It's a culinary adventure waiting to happen!
What makes shrimp gyoza truly special is the dance of flavors. The shrimp brings a delicious seafood essence. We combine the shrimp with ground pork to make the gyoza juicy, but you can use all shrimp if you prefer. And let's not forget that crispy texture when it's pan-fried—a texture fiesta that complements the burst of flavors.
But wait, there's more! The dipping sauce, that tangy, soy-infused goodness, is like the perfect partner in crime for these dumplings, adding that extra zing that makes each bite an experience worth savoring.
Sharing shrimp gyoza is not just a meal; it's an invitation to explore Japanese flavors and enjoy the joy of discovering something new and delicious. It's like a little culinary adventure where each dumpling tells a story of careful preparation and a blend of flavors that dance on your taste buds.
Whether you're having it as an appetizer with friends or as a meal all to yourself, shrimp gyoza brings people together over its deliciousness. So, the next time you see these delightful dumplings on the menu, dive in and let your taste buds revel in the wonder of shrimp gyoza!
Overview
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Total servings: 20
Difficulty: Medium
Ingredients
- 130 g Shrimp, peeled
- 75 g Ground Pork
- 60 g Chinese Leek
- 10 g Ginger, peeled and minced
- 20 ml Cooking Sake
- 1 tsp Chicken Broth Powder
- 15 ml Oyster Sauce
- ½ Tbsp Sesame Oil
- Salt and Pepper to taste
- 20 Gyoza Wrappers
- Cornstarch (for dusting your hands)
- Water (for wrapping the gyoza)
- Cooking Oil, for pan-frying the gyoza
- 2 Tbsp Rice Vinegar (for the dipping sauce)
- 1 Tbsp Soy Sauce (for the dipping sauce)
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