Pork And Shrimp Gyoza Recipes

PORK GYOZA

Steps:

• Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
• Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
• Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
• Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

JAPANESE SHRIMP GYOZA

Steps:

• Gather the ingredients.
• In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
• Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
• Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
• Finely chop the clean shrimp into a paste-like texture.
• Add the shrimp into the cabbage bowl.
• Add the grated ginger and chopped green onion and mix all ingredients well.
• Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
• Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
• Dip your finger in the water and moisten all around the wrapper edges.
• Fold the wrapper in half to make a semicircle shape.
• Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
• Repeat the process until all of the shrimp filling is used.
• In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
• Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
• Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
• Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
• Enjoy!

PORK GYOZA

Steps:

• In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping.