Japanese shrimp gyoza, also known as potstickers or dumplings, is a delicious wrapper filled with shrimp and vegetables and pan fried to perfection. It is traditionally served with soy sauce or a citrus soy sauce such as Ponzu sauce.
Gyoza is often served as the main course at family meals, or "okazu." It is also a popular side dish or appetizer at ramen noodle shops, as well as some izakaya (Japanese style tapas restaurants).
Other popular styles of gyoza include ground pork filling, a mixture of ground beef and ground pork, ground chicken gyoza, or all vegetable gyoza. This recipe for shrimp gyoza is lighter when compared to some of the more traditional ground meats.
Click Play to See This Recipe Come Together
Article Edited by Judy Ung
- 1/4 lb. cabbage (or hakusai, Chinese napa cabbage, finely chopped)
- 2/3 lb. medium raw shrimp (shelled and deveined)
- 1 tbsp. green onion (chopped)
- 2 tsp. fresh ginger (grated)
- 2 tsp. sake
- 1 tsp. salt
- 1 tsp. sesame oil
- 2 tsp. katakuriko (corn or potato starch)
- 20 to 24 gyoza wrappers
- 1 to 2 tbsp. canola oil (for frying)
- Ponzu sauce (bottled citrus soy sauce; or mix a 1:1 ratio of soy sauce to rice vinegar)
- Optional garnish: Japanese hot mustard (karashi)
- Optional garnish: Shichimi togarashi (Japanese 7-spice chili powder)
Lightly boil napa cabbage leaves and drain. Let it cool. Squeeze the cabbage leaves to remove excess water. Chop the cabbage and place in a medium bowl.
Finely chop shelled, deveined shrimp and add it to the bowl with the cabbage.
Add chopped green onion and grated ginger into the bowl and mix cabbage, shrimp, and ingredients well.
Season with sake, salt, and sesame oil. Add katakuriko (corn or potato starch) and mix well. Knead the mixture with your hands if needed.
Take a gyoza wrapper and place a small spoonful of filling (about 1 heaping teaspoon) in the middle of the wrapper.
Put water along the edge of the wrapper by dipping your finger in a small bowl of water.
Fold over half the wrapper to make a semicircle, gathering the front side of the wrapper and sealing the top.
Repeat the process to make more gyoza dumplings until all of the filling is used.
Heat canola oil in a large skillet over high heat. Place gyoza in the skillet and fry until the bottoms of gyoza become brown and crisp. Turn down the heat to low.
Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
Serve gyoza with dipping sauce on the side.
For the dipping sauce, use either bottled Ponzu (citrus soy sauce), or make your own by mixing a 1:1 ratio of soy sauce to rice vinegar.
For garnish, add karashi (Japanese hot mustard) to the citrus soy sauce if you would like.
Alternatively, use shichimi togarashi (Japanese 7-chili spice powder) to garnish the citrus soy sauce.