Shrimp Gyoza with Dipping Sauce

Shrimp Gyoza with Dipping Sauce Recipe

 

If you’re like me, when eating at a Japanese restaurant, there’s one appetizer you just can’t skip…Gyoza!! If you’ve never heard of it, odds are you’ve probably heard of its American counterpart…Pot Stickers. Traditionally, Gyoza use a thinner wrapper and are usually smaller in size then most Pot Stickers. They can be filled with meat (usually pork), fish, or just plain veggies.
Here’s a little recipe that I put together for some tasty Japanese Gyoza with a super easy dipping sauce. I’ll give you the step-by-step run down on how to make the filling and the trickiest part, the signature fold! The ingredients list and a traditional recipe will follow below. Click here to jump straight to the recipe and skip all the cool step-by-step pictures.

First thing you want to do is start off with your good ol’ fashioned “mise en place” (gathering all your ingredients together, cleaned, chopped, and arranged the way it’s called for in the recipe). In this case, we are going to clean and mince the shrimp, carrots, scallions, and ginger as well as measure out our other ingredients (the oyster sauce, corn starch, sesame oil, rice vinegar, and salt).

Do the best you can to chop up your shrimp and vegetables as finely as you can. Big chunks won’t allow you to fit an even amount of your filling and forcing it in can tear holes in your wrappers. Plus the smaller your chops the quicker the filling will cook.

Next, go ahead and toss your minced shrimp and veggies, as well as the rest of the ingredients, into a mixing bowl. Make sure everything is well mixed and evenly incorporated. You can use a spoon but I just use my hands. Sometimes it’s just fun to get your hands a little dirty!

Now comes the fun part…or the frustrating part depending on how you look at it. The fold is what gives these little bundles of joy their signature look, and along with some subtle changes, distinguishes them from dumplings, wontons, etc. We start off by taking about a tablespoon of the filling and pouring it right into the center of a wrapper. Then dip a finger in a little water and run it along the edge of the wrapper.

Fold the wrapper in half and only seal the center portion of the edge. (Don’t seal the whole wrapper or you’ll miss your chance at creating the signature pleat) Next take a small portion of the top layer of dough (just right of your center seal) and pinch it to make a pleat, then fold it down toward the center and press firmly to seal that part of the wrapper. Repeat this two more times or until you seal the entire right side.

Now repeat the whole process for the other half, again folding the pleat towards the center until the gyoza is completely sealed. NOTE: Before sealing the last edge of the wrapper, try to remove as much air from the center as possible by giving the center a little squeeze. This air can cause the dough to tear when cooking, especially if you’re using very thin wrappers.

Repeat this process for the rest of the Gyoza and keep them on a lightly floured surface. Try to work fast as the wrappers tend to dry out rather quickly. Sometimes adding a little extra water to the outside of the pleats will soften up some stubborn, harder pieces as well as better seal the folds.

Heat up a large pan or wok on Medium-High heat with about a tablespoon or two of Sesame Oil (or your oil of choice). When the pan and oil are nice and hot, place the gyoza flat side down onto the pan. Spread them out so no two gyoza are overlapping. Fry them for about a minute or until the bottoms are golden brown and crisp.

 

Once browned, turn down the heat to Low, add about a 1/4 cup of water and cover. Allow the Gyoza to steam for another 3 minutes or until there is no more water in the pan. As soon as the water is gone, remove the Gyoza gently in case any are stuck to the pan. Yea, they tend to do that…oooh Pot Stickers…Pot..Stickers..hahah!!

For the sauce, simply mix the Soy Sauce, Rice Vinegar, Sesame Oil, and a bit of scallions into a small dipping bowl and enjoy!

 

Traditional Recipe ^

Yield: Around 20 Shrimp Gyoza

­­Ingredients

All Purpose Flour to sprinkle on workspace.
About a tablespoon or two of Vegetable Oil/Sesame Oil for Pan-Frying

For Filling
8 oz.	Cleaned/Deveined Shrimp
2 Tbs	Minced Green Onions/Scallions
2 Tbs	Minced Carrots
2 Tsps	Minced/Grated Ginger
2 Tsps	Rice Vinegar
1 Tsp	Salt
1 Tsp	Sesame Oil
1 Tsp	Oyster Sauce
2 Tsp	Corn Starch
About 20	Round Gyoza/Wonton Wrappers
For Sauce
1 Tbs	Soy Sauce
½ Tbs	Rice Vinegar
½ Tsp	Sesame Oil
1 Tsp	Minced Scallions

 

Preparation

1. Clean your shrimp and thoroughly dry.
2. Mince the Shrimp, Scallions, Carrots, and Ginger then toss into a medium sized mixing bowl.
3. Pour the Corn Starch, Oyster Sauce, Sesame Oil, Vinegar, and Salt into the Shrimp/Vegetable mixture. Mix well with spoon or hand.
4. Add about a teaspoon of the mixture into the center of a Gyoza/Wonton Wrapper.
5. Wet the tip of your finger with a little water and rub it along the edge of the Wrapper.
6. Gently fold the Wrapper in half and seal at the center edge only. Next pinch a portion of the top layer just to the right of your center seal and fold it down towards the center. Repeat one or two more times, then do the same for the left side. Before sealing up the last part of your Gyoza, make sure you get as much of the air out as possible with a light squeeze near the center. Adding a little extra water to the outside of the pleats will soften up some harder pieces (if needed) as well as better seal the folds.
7. Repeat for the rest of the Gyoza and place them on a lightly floured surface.
8. Heat some oil in a large pan/wok.
9. Place the Gyoza in the pan and heat on Medium-High for about a minute or until their bottom side is crisp and golden brown.
10. Turn down the heat to Low
11. Pour in ¼ Cup of water and cover.
12. Let the Gyoza steam over Low heat for about 3 minutes or until all the water is gone.
13. For Dipping Sauce, simply combine ingredients in a small dipping bowl and give a quick stir with spoon or chopstick.When the Gyoza are ready, serve with dipping sauce and enjoy!