SHRIMP GYOZA RECIPES

SHRIMP GYOZA RECIPE - FOOD.COM

Shrimp Gyoza Recipe - Food.com image

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!

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 24-36 gyoza dumplings, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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!

Nutrition Facts : Calories 179.9, FatContent 5.9, SaturatedFatContent 1, CholesterolContent 221.4, SodiumContent 309.1, CarbohydrateContent 4.8, FiberContent 0.3, SugarContent 0.2, ProteinContent 25.4

EBI GYOZA (SHRIMP GYOZA) AUTHENTIC RECIPE | TASTEATLAS

Ebi Gyoza (Shrimp Gyoza) Authentic Recipe | TasteAtlas image

This recipe is adapted from www.RasaMalaysia.com.

Provided by TasteAtlas

Prep Time 20 minutes

Cook Time 5 minutes

Yield 5 servings

Number Of Ingredients 13

Ingredients

12 oz peeled and deveined shrimp, cut into small pieces
1/2 tsp grated ginger, (optional)
1/2 cup shredded cabbage
1 tbsp chopped scallion
1 tsp Japanese cooking sake
1 tsp mirin
1 tsp sesame oil
1/2 tsp salt
20 gyoza wrappers
1 tbsp oil for pan-frying
1/2 cup water
Ponzu sauce for dipping
white sesame for garnishing

Steps:

Add the shrimp, the ginger (if using), the cabbage, the scallion, the sake, the mirin, the salt, and the sesame oil to a bowl. Mix until it turns into a sticky mass.
Place a gyoza wrapper on the palm of your non-dominant hand, then top it with a hefty teaspoon of the filling, taking care not to put too much.
Dip your index finger in water, then run it around the edges of the gyoza wrapper.
Fold the gyoza wrapper in half, then pleat and pinch the edges on one side of the half-moon, sticking them to the other side of the half of the wrapper in the process, making a half-moon crescent.
Press with your thumb and index finger the seal of the dumpling to make sure the dumpling does not fall apart.
Place the goyza dumpling on a floured surface or on a baking tray.
Make the remaining 19 gyoza dumplings in the same manner.
Add a tablespoon of oil to a non-stick pan, then place the gyoza dumplings into the pan, sealed side up.
Pan fry until the bottom of the dumplings turns brown and crunchy, then pour in the water (preferably lukewarm water) and cover with a lid.
Steam until the water has evaporated.
Serve on plates, browned side up, with Ponzu sauce mixed with sesame seeds on the side for dipping.

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SHRIMP GYOZA RECIPE - FOOD.COM

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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