Shrimp Gyoza Dumplings

Name: Shrimp Gyoza Dumplings
Yield: 4 servings
Cuisine: American
Ingredients: 24 Shrimp (inexpensive skinny ones); 24 Gyoza dumpling skins; 300 grams Ground pork; 3 leaves Cabbage; 1 bunch Chinese chives; 2 to 3 Green onions or scallions; 1 tsp Miso; 1 tsp Soy sauce; 1 tbsp Mirin; 1 tbsp Sesame oil

cookpad.japan @cookpad_jp

I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.

The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin

I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.

cookpad.japan @cookpad_jp

I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.

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Ingredients

4 servings

24Shrimp (inexpensive skinny ones)
24Gyoza dumpling skins
300 gramsGround pork
3leaves Cabbage
1 bunchChinese chives
2to 3 Green onions or scallions
1 tspMiso
1 tspSoy sauce
1 tbspMirin
1 tbspSesame oil

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Steps

1

Finely mince the cabbage. Mix the cabbage with a little salt, massage it in and and squeeze out the excess water. Finely mince the Chinese chives and green onions. Add the ground pork and the miso, soy sauce, and mirin, and mix everything together very well with your hands.
2

Peel and devein the shrimp, leaving the tails on. Make several small shallow cuts along the inner side of each shrimp, and straighten. Coat with katakuriko.
3

Wrap a shrimp and a small amount of the meat mixture in a gyoza skin.
4

This is how the dumplings look when they're wrapped!
5

Heat some sesame oil (not included in the ingredient list) in a frying pan. Line the bottom with the gyoza dumpling, and immediately add 2 cups (500 ml) of boiling water. Cover the frying pan with a lid, and steam-cook for 7 to 8 minutes over medium heat. Remove the lid, and when the water in the pan has evaporated, add a little more sesame oil and cook the dumplings until they're golden brown on the bottom.