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Shrimp and Scallion Gyozas

I often buy gyozas in the frozen foods section of my local Asian grocery store. In
the same area, I can also find the thin gyoza wrappers, which generally come in
packs of fifty.
With one pack of these wrappers and a medium-sized bowl of filling, you can
make your own gyozas at home, for a fraction of the price that you will find in
stores.
While sealing them closed can seem a bit difficult at first, you will find that it
becomes much easier with a little bit of practice!
Take any extra gyozas that you don’t plan to cook that day, and place them into zip
lock bags in the freezer for use down the road.

Ingredients

  • 1 Tbsp sunflower seed oil
  • 4 cloves garlic (finely minced)
  • 1 tsp fresh ginger (finely minced)
  • 32 oz 2 lbs peeled shrimp, cut into small pieces
  • 1 tsp Togarashi spice blend
  • 4 scallions (cut into thin slices)
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • ¼ cup fresh cilantro (finely sliced)
  • Kosher salt and freshly-ground black pepper (to taste)
  • 1 pack of gyoza wrappers (50 thin circular wrappers, thawed in the fridge)

Instructions 

  • Thaw your gyoza wrappers overnight in the fridge.
  • Heat the sunflower seed oil in a medium-sized sauté pan.
  • Add the minced garlic and ginger, and cook over high heat for thirty seconds.
  • Add the chopped shrimp, along with the Togarashi spice and sliced scallions.
  • Cook the contents for roughly sixty seconds, or until the shrimp are partially
  • cooked-through.
  • Remove the mixture from the heat, and add to a large mixing bowl with some soy
  • sauce, sesame oil, and fresh cilantro.
  • Mix the contents well, and taste.
  • Add more Kosher salt or freshly-ground black pepper to the mixture, if desired.
  • Place a small scoop (a bit less than one Tablespoon) of the filling in the center of a
  • gyoza wrapper.
  • Dip your finger into some water, and run your wet finger around the outer edge of
  • the gyoza wrapper.
  • Seal the edges of the gyoza closed as well as you can, using your fingers to press
  • down on the edges to make them stick together.
  • Repeat the process until you run out of filling or gyoza wrappers.
  • When you are ready to cook your gyozas, you can either pan-fry them in neutral
  • oil, simmer them in soups, water, or broth, or simply steam them in a bamboo
  • steamer.
  • Serve with whatever dipping sauce you like—I generally use a mixture of 3 parts
  • soy sauce, 2 parts lime juice, 1 part sugar, and 1 part sesame oil. Some folks use a
  • different ratio.

Notes

You can use whatever fillings you like here. You can even use a mix of vegetables and keep these gyozas vegetarian!