Japanese Shrimp Gyoza
Japanese gyoza, inspired by the Chinese jiaozi dumpling, became popular in Japan in the mid-20th century, especially after World War II, when soldiers brought home inspiration from Chinese cuisine. Gyoza has since been made with various fillings, and the shrimp version has become particularly popular in coastal cities. The secret to making gyoza is the combination of steaming and frying: this gives it that unique crispy yet juicy texture. Tip: always seal the edge of the dough well to prevent the filling from leaking out. This dish is a great choice for gatherings with friends, wine tastings, or even a light dinner. Crispy-bottomed, steamed dumplings always impress guests, especially when served fresh and hot.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the cabbage, lightly salt it, and set aside for 10 minutes to release its moisture. Then, squeeze out the excess liquid with a clean kitchen towel. This prevents the filling from becoming too watery.
2
Clean the shrimp, remove the shells and veins, and chop into small pieces. The filling should have a suitable consistency; the shrimp shouldn't be too chunky but also not pureed.
3
Thinly slice the green onions, and grate the garlic and ginger. In a bowl, combine the shrimp, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and a pinch of black pepper. Thoroughly mix the filling to ensure all the flavors are evenly distributed.
4
Place a teaspoon of filling in the center of each gyoza wrapper. Moisten one side with water, then fold in half, and use your fingers to pinch the edges together to create small, wavy-edged dumplings. Be careful not to let the filling leak out, as it may spill during cooking.
5
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Place the gyozas flat-side down and cook for 2-3 minutes, until the bottoms are golden brown. This creates the crispy texture.
6
Pour approximately 100 ml of water into the skillet, and immediately cover. Steam the gyozas for 5-6 minutes, until the water has completely evaporated and the filling is cooked through. This steaming technique ensures that the gyoza remains soft on the inside and crispy on the outside.
7
Once the water has evaporated, remove the lid and leave on the heat for another 1-2 minutes, allowing the bottoms to crisp up again. This is especially important if you want an extra crispy texture.
8
Serve fresh and warm with soy sauce or homemade teriyaki sauce. Tip: Before serving, sprinkle with fresh, finely chopped green onions for a more intense flavor.
