Prep 40 mins
Cook 20 mins
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!
- 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
- 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!
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.