Gyozas japonesas de langostino 
Japanese Shrimp Gyozas
This is the recipe we cooked yesterday at the 🏡 Cookpad Home Academy 🏡 workshop, and they turned out delicious! Some of us chose the shrimp ones, others went for the meat, and some opted for the vegan version with textured soy. You can see how they turned out in the "Cooksnaps" section at the very end of the recipe.
Are you up for it?? 😄
SARIAPUNTE ➡️ To make the gluten-free dough, follow the same procedure but with these ingredients and amounts:
- 2/3 cup water (140 ml)
- 1/2 cup olive oil (110 ml)
1 egg
- 3 1/3 cups gluten-free flour (1 1/2 cups rice flour, 3/4 cup cornstarch, 1/2 cup potato starch)
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
Japanese Shrimp Gyozas
This is the recipe we cooked yesterday at the 🏡 Cookpad Home Academy 🏡 workshop, and they turned out delicious! Some of us chose the shrimp ones, others went for the meat, and some opted for the vegan version with textured soy. You can see how they turned out in the "Cooksnaps" section at the very end of the recipe.
Are you up for it?? 😄
SARIAPUNTE ➡️ To make the gluten-free dough, follow the same procedure but with these ingredients and amounts:
- 2/3 cup water (140 ml)
- 1/2 cup olive oil (110 ml)
1 egg
- 3 1/3 cups gluten-free flour (1 1/2 cups rice flour, 3/4 cup cornstarch, 1/2 cup potato starch)
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
Cooking Instructions
- 1
To make the dough, mix all the dough ingredients until you form a smooth ball (missed that photo!). Once you have the ball, cover it with plastic wrap and put it in the fridge for about two hours. After that, take it out to let it come to room temperature and start making the filling.
- 2
Peel the shrimp and remove the vein (the black thread). Cut them into pieces and chop until it becomes a paste.
- 3
Chop all the vegetables very finely and mix them with the shrimp (or the meat or plant-based protein you have chosen). Add the soy sauce, white wine (or white vinegar), sesame oil, and a tablespoon of cornstarch. If the gyozas are made with meat, you don't need to add that tablespoon; they turn out quite well. Mix, cover, and proceed with the dough.
- 4
Flatten it a bit and roll it out a little more. Cut it lengthwise into two, and divide each roll of dough into 9-10 pieces. If there's leftover dough, it can be stored in the fridge as long as it's covered with plastic wrap. Take one of the portions, flatten it a little, and leave it like a thick cookie.
- 5
Roll them out very well until they are 2-3 mm thick. I placed them on parchment paper so they wouldn't stick to the counter.
- 6
I didn't take a photo here, but it's about putting a tablespoon of filling in the middle of each wrapper, closing the wrappers so that the top part is joined with the other part. Then, make folds over themselves but always upwards, joining this with the back. Finish and they're ready.
- 7
Heat the pan over medium heat (and keep an eye on it!) with a base of sesame or vegetable oil, and when it's hot, place the gyozas with the pleated side up and the base down for about 5 minutes. We want this base to be crispy but not the rest, so don't flip them.
Meanwhile, prepare a container with water (2 cups) and a tablespoon of cornstarch, and pour this mixture over the gyozas. Cover the pan and let them cook for 10 minutes with the lid on. - 8
While they finish, make the gyoza sauce by mixing all the sauce ingredients. Remove the gyozas and serve with the sauce. Ready to eat! 😄
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