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Shrimp and Chive Gyoza

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Anytime we go out to eat at a Japanese restaurant, I always order gyoza which are dumplings filled with a combination of meat and vegetables and then steamed and fried. Alternatively, they are also made with edamame or a vegetarian filling. In my family, we make it with shrimp and sometimes pork. I really like the shrimp version and have tweaked the recipe to make it my own although gyoza can be filled with anything you want.

Something I’ve never tried before now was making my own gyoza wrappers. Usually, we just buy the premade wrappers and call it a day. Not this time. I really wanted a thicker and more chewy wrapper that would crisp up nicely in the pan. If you get a craving for crisp gyoza that are soft and chewy inside, these are the ones to try. The wrappers and dipping sauce can be made the day before. Once you get started, it goes quickly and the gyoza cook up in no time.

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Shrimp and Chive Gyoza

Yield: 12 gyoza

Filling

6 oz shrimp, peeled and deveined

1 clove garlic, minced

¼ teaspoon fresh ginger, grated

2 tablespoons chopped chives

1 tablespoon soy sauce

1 tablespoon sake

1 teaspoon toasted sesame oil

¼ teaspoon cornstarch

Coarsely chop the shrimp into chunks. Place in a bowl and add all other ingredients. Mix to combine

Wrappers

3 ½ oz all-purpose flour

2 oz hot water

¼ teaspoon table salt

Combine all ingredients in a medium bowl and mix with chopsticks until dough is shaggy. Turn dough out onto a lightly floured work surface and knead until smooth. If dough is too dry, add more hot water, a teaspoon at a time. Form into a ball, wrap in plastic wrap, and rest for 30 minutes (or overnight). After dough has rested, roll into a cylinder approximately 1 ½ ” thick. Cut in half and wrap the other half in plastic. Slice the first half into six equal pieces. Place cut sides facing up on your work surface. Working with one piece at a time, roll into a 3 ½” circle with a rolling pin. When all six pieces are rolled out, repeat with the other half.

Assemble the gyoza

Place a scant tablespoon of shrimp filling into the center of the dough. Using your finger, moisten half of the diameter with water and fold the dough in half so that the dry half meets with the wet half- begin pleating one side and gently press to the opposite side to seal. Place onto a parchment lined baking pan. There will be unused shrimp filling which can be save for later use.

In a large non-stick pan, arrange the gyoza in a circle formation. Add 1 ½ teaspoons toasted sesame oil and just enough water to cover the bottom of the pan. Cover and bring to a boil. Reduce heat to medium and continue cooking, until the water has evaporated and the gyoza have browned on the bottom. Remove from heat. Place a large platter face down on the pan and quickly invert, releasing the gyoza. Serve immediately with dipping sauce.

Dipping Sauce

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

Chili oil to taste

Combine all ingredients and set aside.

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