Japanese Shrimp Gyoza

Pork Gyoza (Japanese Potstickers)
Shingo Tosha/AFLO/Getty Images
  • Total: 60 mins
  • Prep: 40 mins
  • Cook: 20 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
287 Calories
10g Fat
27g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 287
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1g 6%
Cholesterol 160mg 53%
Sodium 1405mg 61%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 21g
Vitamin C 1mg 6%
Calcium 84mg 6%
Iron 1mg 5%
Potassium 198mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Japanese gyoza is a close cousin of the Chinese dumpling (jiaozi), although a much more modern invention. It is said that when the Japanese returned home from the occupation of Manchuria during WWII, they recreated the Chinese jiaozi, but made it their own using local ingredients, very thinly chopped, and a thinner wrapper. The result is a delicious and luscious preparation that is traditionally served with plain soy sauce or a citrus soy sauce such as Ponzu.

Gyoza are often served as the main course at family meals and is a popular side dish or appetizer at ramen noodle shops and izakaya, the Japanese tapas-style restaurant.  Filled with meat, such as pork, seafood, or chicken, that's mixed with vegetables, gyoza comprise a filling dish that can be cooked in a variety of ways. The most famous version is the equivalent to a potsticker, the yaki gyoza, with a soft side and a crunchy side—amazing when dipped in the accompanying sauce. The sui gyoza is boiled and found in soups, while the age gyoza is deep-fried.

Our recipe for shrimp gyoza cooked yaki style has an unctuous filling of shrimp mixed with green onions, ginger, and napa cabbage. Pan-friend and then steamed, these gyoza are dipped in a savory and tangy ponzu sauce. If you can't find ponzu, a mixture of soy sauce and rice vinegar in a 1:1 ratio is great.

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Ingredients

For the Filling:

  • 1/4 pound napa cabbage (or green cabbage, finely chopped)

  • 2/3 pound shrimp (raw, shelled, and deveined)

  • 2 teaspoons fresh ginger (grated)

  • 1 tablespoon green onion (chopped)

  • 2 teaspoons sake

  • 1 teaspoon salt

  • 1 teaspoon sesame oil

  • 2 teaspoons katakuriko (corn or potato starch)

For Assembling:

  • 20 to 24 gyoza wrappers

  • 1 to 2 tablespoons canola oil

For Serving:

  • Ponzu sauce

  • Optional:

    Karashi (hot mustard)

  • Optional:

    Shichimi togarashi (Japanese 7-spice chili powder)

Steps to Make It

Note: While there are multiple steps to this recipe, this gyoza dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Filling

  1. Gather the ingredients.

  2. In a medium-size pot with boiling water, cook the napa cabbage leaves for 2 to 3 minutes.

  3. Drain well and let the cabbage cool off a little before squeezing out as much of the excess water by pressing the cabbage leaves between your hands and pressing hard.

  4. Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.

  5. Finely chop the clean shrimp into a paste-like texture.

  6. Add the shrimp into the cabbage bowl.

  7. Add the grated ginger and chopped green onion and mix all ingredients well.

  8. Add sake, salt, sesame oil, and katakuriko and mix well. Knead the mixture with your hands if needed. 

Assemble the Gyoza

  1. Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.

  2. Dip your finger in the water and moisten all around the wrapper edges.

  3. Fold the wrapper in half to make a semicircle shape.

  4. Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.

  5. Repeat the process until all of the shrimp filling is used.

Cook the Gyoza

  1. In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.

  2. Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches. Once the bottoms are golden turn down the heat to low.

  3. Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.

  4. Serve gyoza with ponzu sauce on the side, the optional Karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.

  5. Enjoy!