Japanese Shrimp Gyoza
Shrimp gyoza is one of the freshest and most elegant variations of Japanese cuisine, perfectly combining the taste of seafood with the classic gyoza technique. The natural sweetness and springy texture of shrimp harmonize perfectly with cabbage and ginger. The combination of frying and steaming results in a crispy exterior and a juicy interior, complemented by soy sauce and sesame oil. This version is perfect for festive occasions or when you want to impress guests with a special seafood dish. For the filling, it is important to use fresh or high-quality frozen shrimp, which is finely chopped with a knife and added to the filling - thus ensuring an authentic texture and flavor experience.
Ingredients for this recipe
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Preparation Steps
1
Clean and finely mince the raw shrimp with a knife. Thinly slice the cabbage, salt it lightly, and let it sit for 10 minutes. Then, squeeze out the excess moisture.
2
Finely chop the green onions, ginger, and garlic. In a bowl, combine the shrimp, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and cornstarch. Mix thoroughly until well combined.
3
Place a teaspoon of filling in the center of a gyoza wrapper. Moisten the edges with water, fold in half, and pleat one side with your fingertips to seal tightly.
4
Heat a little oil in a non-stick skillet over medium heat. Place the gyozas in the pan and sear the bottoms until golden brown, about 2 minutes.
5
Pour in 100 ml of water, cover, and steam for about 5 minutes, or until the water evaporates. Then, remove the lid and fry for another minute until crispy.
6
Serve with soy sauce or a vinegar-chili dipping sauce. Best enjoyed fresh, when still crispy and juicy.
