Best Pork And Shrimp Gyoza Recipes

SHRIMP AND PORK GYOZAS

Steps:

• Place the shrimp and pork in a food processor. Pulse to grind. Place in a bowl.
• Add the remaining filling ingredients. Combine well.
• Place a spoonful of the filling in the middle of a gyoza wrapper.
• With your finger, wet the inside edge of the wrapper with water.
• Seal tightly. Pleat.
• Continue to fill the wrappers until all of the mixture is used up.
• Combine all of the ingredients for the dipping sauce in a bowl. Mix well.
• Heat a tablespoon of oil in a non-stick pan.
• Place as many gyozas into the oil that you can fit.
• Brown the bottom.
• Add 1/3 cup of water to the pan and place lid.
• Allow to steam for 3 to 5 minutes.
• Prepare the second batch using the method above, or freeze for later use.
• Plate. Drizzle on a touch of hot chili oil (optional).
• Serve with the dipping sauce.

PORK GYOZA

Steps:

• Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
• Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
• Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
• Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.