Shrimp Gyoza Dumplings

Shrimp Gyoza Dumplings

Juicy pan fried gyoza dumplings filled with whole shrimp. You can almost hear the crispy, pop-y sound when you bite into one.

Ingredients: 4 servings

Shrimp (inexpensive skinny ones)
Gyoza dumpling skins
Ground pork
300 g
3 leaves
Chinese chives
1 bunch
Green onions or scallions
2 to 3
1 teaspoon
Soy sauce
1 teaspoon
1 tablespoon
Sesame oil
1 tablespoon


1. Finely mince the cabbage. Mix the cabbage with a little salt, massage it in and and squeeze out the excess water. Finely mince the Chinese chives and green onions. Add the ground pork and the miso, soy sauce, and mirin, and mix everything together very well with your hands.
2. Peel and devein the shrimp, leaving the tails on. Make several small shallow cuts along the inner side of each shrimp, and straighten. Coat with katakuriko.
3. Wrap a shrimp and a small amount of the meat mixture in a gyoza skin.
4. This is how the dumplings look when they're wrapped!
5. Heat some sesame oil (not included in the ingredient list) in a frying pan. Line the bottom with the gyoza dumpling, and immediately add 2 cups (500 ml) of boiling water. Cover the frying pan with a lid, and steam-cook for 7 to 8 minutes over medium heat. Remove the lid, and when the water in the pan has evaporated, add a little more sesame oil and cook the dumplings until they're golden brown on the bottom.

Story Behind this Recipe

I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.