Pan-Fried Prawn Gyoza

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Shrimp Potstickers

Learn how to make crispy pan-fried gyoza packed with a juicy and flavorful shrimp filling. In this post I will teach you everything you need to know from making the filling, shaping beautiful gyoza and frying them to crispy perfection! This recipe also includes a tangy homemade ponzu dipping sauce.

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Prawn Gyoza

Yield

20 dumplings

Type

pan-fry

Time

40 minutes

Level

easy

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what you'll need:

» prawns / shrimp » black pepper » soy sauce » sake » garlic » ginger » stock powder (scallop or chicken) » cornstarch » garlic chive » onion » gyoza wrappers

for the sauce:

» ponzu sauce » soy sauce » sesame oil » chili oil » dried red chili pepper

Chop prawns

Deshell, devein and wash the prawns. Roughly cut with a knife until they have a chunky paste-like texture.

1

Make filling

Transfer to a bowl and mix with black pepper, soy sauce, sake, grated garlic, grated ginger, scallop stock powder, cornstarch, garlic chives and white onion.

2

Fill

Place 1 tbsp of filling in the center of a gyoza wrapper and spread evenly, leaving a border around the edge.

3

Seal

Wet the border with a small amount of water, fold and pinch one corner. Fold and pinch to create pleats until the wrapper is sealed all the way across.

4

Press

Press the pleats down to thoroughly seal and repeat until all the wrappers and filling are used up.

5

Fry

Heat a frying pan over a medium heat. Once hot, add cooking oil and place the gyoza with the bases flat down. Fry until brown underneath.

6

Add boiling water

Boil a pot of water and pour it into the pan. Add the lid and let the gyoza cook in the steam until the water is almost gone.

7

Remove lid

Remove the lid and cook until the water has completely evaporated.  Remove from the heat.

8

Make sauce

Mix ponzu sauce, soy sauce, sesame oil and chili oil in a small bowl. If you want it a bit spicier, feel free to add some chopped chilis.

9

Serve

Flip the gyoza onto serving plates and serve with homemade dipping sauce. Enjoy!

10

check out FULL RECIPE »

See the full post for more information plus tips, tricks and storage solutions.

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