Description
Pillowy and tender pan-fried shrimp gyoza ready in just 30 minutes.
Ingredients
Units
Scale
- 1 cup cabbage (shredded and finely chopped)
- 1/4 teaspoon salt
- 4 stalks scallions (finely chopped)
- 2 cloves garlic (peeled and minced)
- 1/2 pound shrimp (peeled, deveined and finely chopped)
- 1 tablespoon dried baby shrimp
- 1/2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 tablespoon potato starch or corn starch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 18–20 2-inch wonton wrappers
- 1 tablespoon neutral oil such as vegetable or canola
- 1/4 cup water
- Dipping sauce of your choice
Instructions
- Put 1/2 teaspoon salt and cabbage in a bowl and toss well. Let sit for 15 minutes.
- Squeeze out as much liquid as you can from the cabbage, using your hands, and return to bowl.
- Add scallions, garlic, shrimp, soy sauce, sesame oil, sugar, potato starch, salt and pepper and mix well, using your hands. Set aside.
- Place wonton wrappers on a work surface.
- To make the gyoza, scoop out about 1 tablespoon of filling and place in the center of each wrapper. Dip your fingers in water and run them through the edges of the wrappers – one at a time.
- Fold the wrappers over the filling in half moon shapes and gently pinch the edges to seal.
- In a large pan over high heat, add neutral oil and when the oil is hot, add dumplings in a single layer. You may need to do this in batches.
- Fry for one minute and add water. Shake the pan a little and cover with a lid.
- Cook for 5-6 minutes, until the bottoms are golden brown and crispy and water has evaporated.
- Turn the heat off and transfer to a plate.
- Serve with your favorite dipping sauce or make this easy Japanese dumpling sauce.
Notes
Serving size: 1 dumpling
Nutrition
- Serving Size: 1 dumpling
- Calories: 103
- Sugar: 0.4 g
- Sodium: 251.7 mg
- Fat: 1.1 g
- Saturated Fat: 0.3 g
- Carbohydrates: 17.4 g
- Fiber: 0.7 g
- Protein: 5.4 g
- Cholesterol: 23.2 mg
