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    You are in: Home / Recipes / Shrimp Gyoza Recipe
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    Shrimp Gyoza

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    Chef #1258684's Note:

    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!

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    Serves: 4-6


    gyoza d ...

    Units: US | Metric


    1. 1
      Defrost and shell shrimp, then boil.
    2. 2
      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.
    3. 3
      Spoon about 1 tablespoons of filling onto each wrapper until there is no more filling.
    4. 4
      Fold over your wrapper and press together the edges, wetting them first, and crimping them as you go.
    5. 5
      Put the gyoza on a baking sheet and freeze in freezer for 20 minute.
    6. 6
      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.).
    7. 7
      When the water is very low, add 1-2 tablespoons olive oil, and fry gyoza til bottoms are brown and crispy (but not burnt!).
    8. 8
      Scoop gyoza out with a spatula and serve!

    Ratings & Reviews:

    • on January 03, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp Gyoza

    Serving Size: 1 (93 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 179.9
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.9 g
    Cholesterol 221.4 mg
    Sodium 309.1 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 25.4 g

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