Authentic Japanese Shrimp Gyoza
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- 12 oz 350 grams shrimp, peeled and de-veined, tails removed 1 cup Nira (Chinese chives), chopped finely 1 1/2 Tbsp soy sauce 1 1/2 Tbsp Sake 1 Tbsp sesame oil 2 Tbsp cornstarch 30 gyoza wrappers 1-2 Tbsp oil 1/3 cup water Dipping Sauce 3 Tbsp soy sauce 3 Tbsp Rice Vinegar 1 tsp chili oil (Rayu) or sesame oil
- Chop 1/3 of shrimp coarsely with knife. Mince the rest of the shrimp in a food processor.
Slice Nira chives finely.
In a large bowl, add shrimp, Nira chives, soy sauce, sake, sesame oil and cornstarch and mix well.
Take a gyoza wrapper in your hand and place a tablespoon of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching Gyoza and Shrimp Gyoza videos.) Repeat for the rest of the wrappers.
- Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
Add water and immediately cover with a lid. Cook until the water boils away.
Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.