Recipe for Shrimp Gyoza (Japanese Potstickers) (2024)

For the Filling:

• 1/4 pound napa cabbage, or green cabbage leaves

  See Also

  Miso Ramen Recipe 味噌ラーメン25 Slurp-Worthy Soba Noodle RecipesThese Noodle Recipes Will Compete With Ramen For Your Love30 Best Instant Pot Indian Recipes of 2024

• 2/3 pound raw shrimp, shelled, deveined

• 2 teaspoons grated freshginger

• 1 tablespoon green onion, chopped

• 2 teaspoons sake

• 1 teaspoon salt

• 1 teaspoon sesame oil

• 2 teaspoons katakuriko, cornstarch, or potato starch

For Assembling:

• 20 to 24 gyoza wrappers

• 1 to 2 tablespoons canola oil, or as needed

• 1/4 cup water

For Serving:

• Ponzu sauce

• Karashi, Japanese hot mustard, optional

• Shichimi togarashi, Japanese 7-spice chili powder, optional

Make the Filling

1. Gather the ingredients.

   

2. In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.

   

3. Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.

   

4. Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.

   

   See Also

   Milk Bread (Soft and Fluffy Asian Style Recipe)

5. Finely chop the clean shrimp into a paste-like texture.

   

6. Add the shrimp into the cabbage bowl.

   

7. Add the grated ginger and chopped green onion and mix all ingredients well.

   

8. Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.

   

Assemble the Gyoza

1. Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.

   

2. Dip your finger in the water and moisten all around the wrapper edges.

   

3. Fold the wrapper in half to make a semicircle shape.

   

4. Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.

   

5. Repeat the process until all of the shrimp filling is used.

   

Cook the Gyoza

1. In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.

   

2. Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.

   

3. Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.

   

4. Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.

   

5. Enjoy!

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• shrimp
• appetizer
• asian
• family dinner