Preparation①: Remove the shells from the shrimp and blanch briefly. Chop half of the shrimp. Pound the remaining with a knife until it becomes sticky.
Preparation②: Boil the edamame (frozen is also fine), and remove the beans from the pods.
Preparation③: Grate the ginger.
Add all the filing ingredients into a bowl, and mix well.
How to wrap the filling ①: Place the filling in the middle of the gyoza skin, fold the two flaps to meet in the middle, and stick them together as shown in the picture.
How to wrap the filling ②: Fold the open flap in the middle and stick it to the part where it's been sealed during Step 5.
How to wrap the filling ③: Fold the top flap in the middle and stick it to the seams.
How to wrap the filling ④: Fold the bottom flap in the middle and stick it to the seams using the same method as Step 7.
How to wrap the filling ⑤: Press each open flap and seal completely as shown in the picture.
How to wrap the filling⑥: Do the same with the other flap.
How to wrap the filling⑦: When everything is sealed, it should look like this.
How to wrap the filling⑧: Place it on your palm, lay all the pleats in the same direction, and pinch the middle while twisting the tips of the pleats using your fingers.
How to wrap the filling⑨: And done.
Steam them in a steamer.
Line the steamer with parchment paper (or lettuce), and place the gyoza dumplings with some space in between. Cover with a lid, and steam for 10 minutes over medium heat.
When the skins become translucent, and the dumplings become plump, they are ready to be served.
Story Behind this Recipe
I created this recipe because shrimp was on sale.
When you leave the dumplings on a plate for a long time, the liquid comes out. The dumpling skins will stick to the plate, and they might break, so please steam them shortly after wrapping. If you make the dumpling skins from scratch, dumplings will become more chewy and plump.