Pan-Fried Prawn Gyoza (Shrimp Potstickers)
Learn how to make crispy pan-fried gyoza packed with a juicy and flavorful shrimp filling. In this post I will teach you everything you need to know from making the filling, shaping beautiful gyoza and frying them to crispy perfection! I even include how to make a zesty ponzu style dipping sauce, let's get started!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g shrimp
- ⅛ tsp ground black pepper
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp sake
- 3 cloves grated garlic (or garlic paste)
- 1 tsp grated ginger root (or ginger paste)
- 1 tsp scallop stock powder (or chicken/vegetable bouillon powder)
- ½ tbsp cornstarch
- 30 g garlic chive(s) (finely chopped)
- 50 g onion (finely diced)
- 20 gyoza wrappers
- 1 tbsp cooking oil
- 150 ml freshly boiled water
- lemon juice (to drizzle - optional)
- 1 tbsp ponzu sauce
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp toasted sesame oil
- ¼ tsp chili oil (rayu) ((rayu) optional)
- dried red chili pepper (finely chopped - optional)
Instructions
- 1
Use a knife to finely chop 200 g shrimp until it reaches a paste-like constency. (Feel free to leave some small chunks in there for extra texture.)
- 2
Add the shrimps to a mixing bowl along with ⅛ tsp ground black pepper, 1 tsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, 3 cloves grated garlic, 1 tsp grated ginger root, 1 tsp scallop stock powder, ½ tbsp cornstarch, 30 g garlic chive(s) and 50 g onion. Mix until all the ingredients are evenly distributed.
- 3
Hold a gyoza wrapper in you palm and add 1 tbsp of the filling. Spread it evenly over the wrapper leaving a border around the edge.
- 4
Damped the edge with water and fold the wrapper in half (without letting the sides touch yet). Pinch one corner to start the pleat.
- 5
Fold and press to make the pleats until the gyoza is sealed.
- 6
Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, place the gyoza in the pan with the flat facing down and fry until the bottoms are browned (approx 3-5 minutes).
- 7
Once browned, pour 150 ml freshly boiled water around the gyoza and place a lid on top. Cook until the liquid is almost gone and then remove the lid.
- 8
Continue to cook until the liquid is completely gone and then remove the pan from the heat.
- 9
Mix 1 tbsp ponzu sauce, 1 tsp Japanese soy sauce (koikuchi shoyu), ½ tsp toasted sesame oil and ¼ tsp chili oil (rayu) in a small bowl. For an extra kick, feel free to add some chopped dried red chili pepper.
- 10
Flip the gyoza onto a serving plate, drizzle with lemon juice and enjoy with your homemade dipping sauce!