Pan-Fried Prawn Gyoza (Shrimp Potstickers)
https://sudachirecipes.comLearn 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! I even include how to make a zesty ponzu style dipping sauce, let's get started!
Equipment
Ingredients
- 200 g shrimp
- ⅛ tsp ground black pepper
- 1 tsp soy sauce
- 1 tbsp sake
- 3 cloves grated garlic or garlic paste
- 1 tsp grated ginger root or ginger paste
- 1 tsp scallop stock powder or chicken/vegetable bouillon powder
- ½ tbsp cornstarch
- 30 g garlic chive(s) finely chopped
- 50 g yellow onion(s) finely diced
- 20 gyoza wrappers
- 1 tbsp cooking oil
- 150 ml freshly boiled water
- lemon juice to drizzle - optional
Sauce
- 1 tbsp ponzu sauce
- 1 tsp soy sauce
- ½ tsp sesame oil
- ¼ tsp chili oil (rayu) optional
- dried red chili pepper finely chopped - optional
Instructions
- Use a knife to finely chop 200 g shrimp until it reaches a paste-like constancy. (Feel free to leave some small chunks in there for extra texture.)
- Add the shrimps to a mixing bowl along with ⅛ tsp ground black pepper, 1 tsp soy sauce, 1 tbsp sake, 3 cloves grated garlic, 1 tsp grated ginger root, 1 tsp scallop stock powder, ½ tbsp cornstarch, 30 g garlic chive(s) and 50 g yellow onion(s). Mix until all the ingredients are evenly distributed.
- Hold a gyoza wrapper in you palm and add 1 tbsp of the filling. Spread it evenly over the wrapper leaving a border around the edge.
- Damped the edge with water and fold the wrapper in half (without letting the sides touch yet). Pinch one corner to start the pleat.
- Fold and press to make the pleats until the gyoza is sealed.
- Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, place the gyoza in the pan with the flat facing down and fry until the bottoms are browned (approx 3-5 minutes).
- Once browned, pour 150 ml freshly boiled water around the gyoza and place a lid on top. Cook until the liquid is almost gone and then remove the lid.
- Continue to cook until the liquid is completely gone and then remove the pan from the heat.
- Mix 1 tbsp ponzu sauce, 1 tsp soy sauce, ½ tsp sesame oil and ¼ tsp chili oil in a small bowl. For an extra kick, feel free to add some chopped dried red chili pepper.
- Flip the gyoza onto a serving plate, drizzle with lemon juice and enjoy with your homemade dipping sauce!
Notes
Uncooked gyoza can be stored in the freezer in a sealed container for up to 1 month. Cook from frozen and increase the cooking time by a few minutes.
Leftover cooked gyoza can be stored in the fridge for 24 hours. Pan fry again to reheat and revive their crispy base.
Nutrition
Serving: 30g | Calories: 33kcal | Carbohydrates: 3.6g | Protein: 2.8g | Fat: 0.8g | Saturated Fat: 0.11g | Polyunsaturated Fat: 0.33g | Cholesterol: 17mg | Sodium: 155mg | Fiber: 0.2g