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!"
 
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Ready In:
1hr
Ingredients:
9
Yields:
24-36 gyoza dumplings
Serves:
4-6
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ingredients

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directions

  • 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!

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Reviews

  1. There were really easy to make. I particularly liked that the filling was pre-cooked because that meant I couldn't kill anyone if I over-cooked them. However, they were a little bit bland for us (we like 'em spicy) so next time I will double, if not triple the spices.
     
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