- Combine the shrimp, ginger, cabbage, scallion, mirin, salt, and sesame oil in a bowl, stir, and mix well to form a sticky filling.
- 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.
- 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.
- 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.
- 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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