SHRIMP GYOZA
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!
Provided by alexi.blockgorman
Categories Japanese
Time 1h
Yield 24-36 gyoza dumplings, 4-6 serving(s)
Number Of Ingredients 9
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, Fat 5.9, SaturatedFat 1, Cholesterol 221.4, Sodium 309.1, Carbohydrate 4.8, Fiber 0.3, Sugar 0.2, Protein 25.4
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Jassica Kimani
[email protected]These gyoza were a bit too greasy for my taste.
Gustavo Ayala
[email protected]I'm not a big fan of shrimp, but these gyoza were still delicious.
Fido Digginall
[email protected]These gyoza were so good! I'll definitely be making them again soon.
navajo jo
[email protected]Overall, these shrimp gyoza were a good recipe. I would definitely make them again.
Deborrah Thompson
[email protected]The wrappers were a bit too thick for my liking. I think I'll try using a different brand next time.
Osman Abdukadir Banjar
[email protected]The gyoza were a bit bland for my taste. I think I'll add some more spices next time.
Christabel O
[email protected]These gyoza were a bit more time-consuming to make than I expected, but they were worth it.
Davido Adeleke
[email protected]I used a different type of shrimp than the recipe called for, but it still turned out great.
Nakimbugwe Haulah
[email protected]The instructions were easy to follow and the gyoza turned out great. I especially liked the dipping sauce.
Judy Schofield
[email protected]I've made these gyoza a few times now and they're always a crowd-pleaser.
Aliasghar Brohi
[email protected]These shrimp gyoza were a hit with my family! The filling was flavorful and juicy, and the wrappers were perfectly cooked.