Japanese Shrimp Gyoza
Japanese dumplings feature a pan-fried shrimp and vegetable filling, traditionally served with a citrus soy sauce.
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Instructions
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Start boiling water; cook whole cabbage leaves for 2-3 minutes.
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Drain and cool the cabbage, then squeeze out as much excess water as possible.
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Thinly chop the cabbage and place it in a medium bowl.
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Finely chop the shrimp into a paste, then add it to the cabbage along with grated ginger, chopped green onion, sake, salt, sesame oil, and katakuriko.
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Mix all filling ingredients thoroughly, kneading if desired.
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To assemble, place a gyoza wrapper on a clean surface, add about one heaping teaspoon of filling in the center, and moisten the edges with water.
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Fold the wrapper in half to form a semicircle and press the edges tightly to seal; repeat for all remaining filling.
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Heat 1-2 tablespoons of canola oil in a large skillet over high heat.
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Place gyoza in the skillet and pan-fry for 3-4 minutes until the bottoms are brown and crisp, cooking in batches if needed.
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Reduce heat to low, pour in 1/4 cup of water, cover, and steam until the water is completely gone.
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Serve the gyoza with ponzu sauce and any desired optional accompaniments.