Japanese Shrimp Gyoza

Japanese Shrimp Gyoza

The Spruce / Ahlam Raffii

Prep: 40 mins
Cook: 20 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
425 Calories
10g Fat
59g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 425
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 6%
Cholesterol 160mg 53%
Sodium 1730mg 75%
Total Carbohydrate 59g 22%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 22g
Vitamin C 4mg 18%
Calcium 92mg 7%
Iron 1mg 7%
Potassium 245mg 5%
*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 WW II, 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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Click Play to See This Shrimp Gyoza (Japanese Potstickers) Recipe Come Together

Ingredients

For the Filling:

  • 1/4 pound napa cabbage, or green cabbage leaves

  • 2/3 pound raw shrimp, shelled, deveined

  • 2 teaspoons grated fresh ginger

  • 1 tablespoon green onion, chopped

  • 2 teaspoons sake

  • 1 teaspoon salt

  • 1 teaspoon sesame oil

  • 2 teaspoons katakuriko, cornstarch, or potato starch

For Assembling:

  • 20 to 24 gyoza wrappers

  • 1 to 2 tablespoons canola oil, or as needed

For Serving:

  • Ponzu sauce

  • Karashi, hot mustard

  • Shichimi togarashi, Japanese 7-spice chili powder

Steps to Make It

Make the Filling

  1. Gather the ingredients.

    Japanese Shrimp Gyoza ingredients

    The Spruce / Ahlam Raffii

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

    cabbage leaves in a pot of water

    The Spruce / Ahlam Raffii

  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.

    press cabbage leaves in bowl

    The Spruce / Ahlam Raffii

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

    thinly chopped cabbage in a bowl

    The Spruce / Ahlam Raffii

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

    chopped shrimp on a plate

    The Spruce / Ahlam Raffii

  6. Add the shrimp into the cabbage bowl.

    cabbage and shrimp in a bowl

    The Spruce / Ahlam Raffii

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

    add grated ginger and chopped green onion to the shrimp and cabbage

    The Spruce / Ahlam Raffii

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

    Add sake, salt, sesame oil, and katakuriko to the shrimp and cabbage mixture

    The Spruce / Ahlam Raffii

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.

    cabbage and shrimp filling on top of gyoza wrapper

    The Spruce / Ahlam Raffii

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

    brush the edges of a gyoza wrapper with water

    The Spruce / Ahlam Raffii

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

    Fold the wrapper in half to make a semicircle shape

    The Spruce / Ahlam Raffii

  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.

    Press tightly on the edges to close the gyoza

    The Spruce / Ahlam Raffii

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

    raw shrimp gyoza

    The Spruce / Ahlam Raffii

Cook the Gyoza

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

    skillet with oil

    The Spruce / Ahlam Raffii

  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, adding more oil as needed. Once the bottoms are golden turn down the heat to low.

    shrimp gyoza cooking in a skillet

    The Spruce / Ahlam Raffii

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

    shrimp gyoza cooking in a skillet

    The Spruce / Ahlam Raffii

  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.

    Japanese Shrimp Gyoza on a plate

    The Spruce / Ahlam Raffii

  5. Enjoy!