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Shrimp Gyoza


Prep Time: 20 Minutes

Cook Time: 10 Minutes

  • 12 oz. peeled and deveined shrimp, cut into small pieces
  • 1/2 teaspoon grated ginger
  • 1/2 cup shredded cabbage
  • 1 Tbsp. chopped scallion
  • 2 tsp. Kikkoman Mirin
  • 1/2 tsp. salt
  • 1 tsp. Dynasty Sesame Oil
  • 20 Dynasty Gyoza Wrappers
  • 1 Tbsp. oil for pan-frying
  • 1/2 cup water
  • Ponzu sauce for dipping
  • J-Basket white sesame seeds for garnishing
  1. Combine the shrimp, ginger, cabbage, scallion, mirin, salt, and sesame oil in a bowl, stir, and mix well to form a sticky filling.
  2. Place a single Dynasty Gyoza Wrapper on the palm of your hand and spoon about one heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small water bowl and circle the gyoza wrapper's outer edges. Fold the gyoza over to form a half-moon shape, and pleat and pinch the folds.
  3. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
  4. In a large non-stick skillet with a lid, add one tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan-fry the gyoza until the bottom turns golden brown and crispy, about 3 minutes.
  5. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates, 5-7 minutes. Garnish with sesame seeds and serve with the Ponzu sauce.

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Dish Type / Ethnic Cuisine