Recipe by alexi.blockgorman
Tasty Japanese potsticker with a fresh seafood taste. You may wish to serve these with teriyaki sauce, but add ginger and scallions to your taste!
Top Review by Andi Oz
There were really easy to make. I particularly liked that the filling was pre-cooked because that meant I couldn't kill anyone if I over-cooked them. However, they were a little bit bland for us (we like 'em spicy) so next time I will double, if not triple the spices.
- 16 ounces white shrimp
- 3 tablespoons scallions
- 2 teaspoons fresh ginger
- 1⁄2 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon rice wine
- 1 egg white
- 1 ounce dumpling wrappers
- 1 tablespoon olive oil
Directions See How It's Made
- Defrost and shell shrimp, then boil.
- Once shrimp is cooked, chop the shrimp and scallions, grate the ginger, and combine them with the garlic, sesame oil, rice wine and egg white in a bowl.
- Spoon about 1 tablespoons of filling onto each wrapper until there is no more filling.
- Fold over your wrapper and press together the edges, wetting them first, and crimping them as you go.
- Put the gyoza on a baking sheet and freeze in freezer for 20 minute.
- Remove gyoza and place them in a pan in rows. fill pan with about 1/2 inch water. Top with a lid and allow to boil until there is barely any water left (time will vary.).
- When the water is very low, add 1-2 tablespoons olive oil, and fry gyoza til bottoms are brown and crispy (but not burnt!).
- Scoop gyoza out with a spatula and serve!