Juicy Shrimp Dumplings (Print Version)
# Ingredients:
01 -
About 30-35 sheets of dumpling or gyoza wrappers
02 -
300 grams of shrimp or prawn
03 -
100 grams of garlic chives
04 -
150 grams of cabbage
05 -
2 teaspoons of grated garlic
06 -
1 teaspoon of freshly grated ginger
07 -
6-8 tablespoons of water (per frying batch)
08 -
1-2 tablespoons of oil
→ Seasonings
09 -
1 teaspoon soy sauce
10 -
½ teaspoon of salt
11 -
¼ teaspoon ground white pepper
12 -
½ teaspoon cornstarch
13 -
1 teaspoon sesame oil
14 -
1 teaspoon mirin
→ Dipping Sauce
15 -
1 teaspoon chili oil
16 -
1 teaspoon of sugar
17 -
1 tablespoon Japanese soy sauce or light soy sauce
18 -
1 tablespoon of rice vinegar
# Instructions:
01 -
Use a food processor or finely dice the prawns after drying them with paper towels. Chop up the garlic chives and toss both into a large bowl.
02 -
Dice the cabbage into small bits and place it in a bowl. Toss some salt over and stir well. Leave it alone for around 10-15 minutes. Squeeze out the liquid and add it to the prawn and chive mix.
03 -
Mix salt, soy sauce, mirin, sesame oil, garlic, and ginger into the bowl. Toss in a tablespoon of cornstarch and mix everything until it becomes thick and sticky.
04 -
Grab one wrapper, spoon out a little filling, and place it in the center. Wet the wrapper’s edges with water using your finger. Fold the wrapper over the filling, pinch one side to seal, and pleat the edge tightly like shown in the pictures or video.
05 -
Repeat the wrapping process for the remaining wrappers until you’ve used all the filling. You should end up with about 30-35 pieces of dumplings.
06 -
Set a flat skillet or non-stick pan over medium heat. Drizzle in some oil, then place the gyoza upright with the pleats facing up. Let them brown for 1-2 minutes. Pour in water, cover with a lid, and let it cook for another 3-4 minutes until the water evaporates.
07 -
Add soy sauce, rice vinegar, sugar, and chili oil to a small bowl. Stir them until the sugar dissolves fully.
# Notes:
01 -
Gyoza wrappers are made from wheat flour, water, and salt. They’re sold at Chinese and Japanese groceries. You’ll get around 30-35 pieces depending on the size you pick.
02 -
Shrimp or prawns can be fresh or frozen, but make sure to peel and clean them. Defrost frozen ones properly and dry them with paper towels before use.
03 -
Chives are often referred to as Chinese garlic chives. If you don’t have any, green onions or spring onions are good substitutes.
04 -
For ideal gyoza, choose varieties like Asian, sweetheart, or napa cabbage since their leaves are thin and soft.
05 -
When frying, make sure to leave ample space in the pan so the gyoza don’t stick to each other.