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Shrimp Gyoza (Pan-Fried Dumplings)

5 from 1 reviews

Pillowy and tender pan-fried shrimp gyoza served with a fiery Szechuan spicy sauce.

Ingredients

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
  • 1820 2-inch wonton wrappers
  • 1 tablespoon neutral oil such as vegetable or canola
  • 1/4 cup water
  • House Of Tsang Szechuan Spicy™ Sauce for dipping

Instructions

  1. Put 1/2 teaspoon salt and cabbage in a bowl and toss well. Let sit for 15 minutes.
  2. Squeeze out as much liquid as you can from the cabbage, using your hands, and return to bowl.
  3. Add scallions, garlic, shrimp, soy sauce, sesame oil, sugar, potato starch, salt and pepper and mix well, using your hands. Set aside.
  4. Place wonton wrappers on a work surface.
  5. 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.
  6. Fold the wrappers over the filling in half moon shapes and gently pinch the edges to seal.
  7. 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.
  8. Fry for one minute and add water. Shake the pan a little and cover with a lid.
  9. Cook for 5-6 minutes, until the bottoms are golden brown and crispy and water has evaporated.
  10. Turn the heat off and transfer to a plate.
  11. Serve with a side of House Of Tsang Szechuan Spicy Sauce.

Notes

Serving size: 1 dumpling

Keywords: recipe, side dish, dim sum, Japanese, Asian, dumpling

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