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Shrimp gyoza fried crisp served
Crispy Japanese gyoza with shrimp filling

Shrimp & Ginger Potstickers (Gyoza)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals Appetizers
Shrimp muscle reacts differently to heat than pork or chicken. Its proteins quickly become springy, giving the gyoza filling a pleasant 'snap'. It's important not to grind the shrimp into a paste but to chop it with a knife to preserve fiber structure.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Sharp Knife
  • Skillet with lid
  • Mixing bowl

Allergen Information

⚠️ Wheat
⚠️ Crustacean Shellfish
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Finely chop cabbage, salt, rest, and squeeze dry.

Tip: Salt breaks down cell walls, softening the cabbage so it doesn't taste raw.
2 ✓

Chop shrimp into small pieces with a knife (do not blend!).

Tip: Knife-cut shrimp retains texture. Blended shrimp becomes rubbery.
3 ✓

Mix shrimp, cabbage, and seasonings with sesame oil.

Tip: Strong sesame oil masks any strong 'fishy' odors.
4 ✓

Fill wrappers, wet edges, seal tightly.

Tip: Squeeze air out to prevent bursting.
5 ✓

Fry bottoms, add water, steam 5 minutes.

Tip: Shrimp cooks fast; 5 minutes steaming is plenty.
6 ✓

Fry until water evaporates and serve.

Tip: Final fry restores crunch.

Recipe FAQ

Can I use frozen shrimp?
Yes, but thaw completely and pat dry with paper towels, or the filling will be watery.

Ingredients

  • 20 whole Gyoza Wrappers
  • 7 oz Shrimp (raw, peeled)
  • 1 cup Cabbage
  • 2 whole Scallions
  • 1 tbsp Fresh Ginger (grated)
  • 2 cloves Garlic
  • 1 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 pinch Black Pepper
  • 1/2 cup Water
  • 1 tbsp Vegetable Oil
  • 1/2 tsp Salt