Shrimp Gyoza Recipe

Prepare cabbage

Place shredded Napa cabbage in a bowl, sprinkle with 1/4 tsp salt, let sit 5 minutes, then squeeze out excess water using a kitchen towel or paper towels. This keeps the filling from becoming watery.

Chop shrimp

Coarsely chop the shrimp into small 1/4-inch pieces. You can pulse briefly in a food processor (2–3 quick pulses) for a finer texture, but avoid turning it into a paste.

Combine filling

In a mixing bowl combine chopped shrimp, squeezed cabbage, scallions, minced garlic, grated ginger, sesame oil, soy sauce, mirin, 1 tsp salt, white pepper, and egg white (or 1 Tbsp water). Mix gently with a rubber spatula until evenly combined. Taste a small amount by briefly pan-frying a teaspoon to adjust seasoning if desired.

Set up an assembly station with a small bowl of water, a clean work surface, filling bowl, and gyoza wrappers. Keep wrappers covered with a damp towel to prevent drying.

Place one wrapper on your palm. Spoon about 1 teaspoon of filling into the center (heaping but not overflowing). Dip your finger into the water and moisten the edge of the wrapper.

Fold the wrapper in half and press to seal at one side. Starting at one end, make 3 small pleats on one side of the wrapper, pressing each pleat firmly to the opposite side to form traditional gyoza pleats. Ensure there are no gaps.

Repeat until all wrappers are filled. This recipe makes about 28–30 gyoza depending on filling size.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium heat. Add 2 tsp vegetable oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer without crowding (work in batches if needed). Fry for 2–3 minutes until bottoms are golden brown.

Carefully pour 1/4 cup of water (for a single batch) into the pan and immediately cover with a lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes until wrappers are cooked through and shrimp is opaque. Remove lid and cook 30–60 seconds more to re-crisp the bottoms if necessary. Transfer to a platter.

If edamame is frozen, thaw by running under warm water or briefly microwaving until warm. Pat dry.

In a food processor or blender combine thawed edamame, avocado, lime juice, olive oil, 1/2 tsp salt and 1 Tbsp water. Blend until smooth and creamy. Scrape down sides and add additional water, 1 tsp at a time, to reach a spreadable but thick puree (about 1–2 tbsp total). Taste and adjust salt and lime.

Transfer puree to a small bowl and keep at room temperature until serving. If preparing ahead, press plastic wrap directly onto the surface to prevent browning.

In a small bowl combine 1/4 cup ponzu, 1 tsp rice vinegar, 1/4 tsp sesame oil, and optional chili oil or a pinch of shichimi. Stir to combine.

Taste and adjust brightness—add a few drops of lime juice or a pinch of sugar if needed. Garnish with toasted sesame seeds and thinly sliced scallion.

Spoon a small smear of the edamame-avocado puree onto appetizer plates (about 1–2 tbsp each) or a communal platter.

Arrange warm gyoza on top of or beside the puree. Serve the ponzu sauce in a small dipping bowl alongside each plate or in a central ramekin. Garnish with microgreens or cilantro and lemon/lime wedges.

To eat: dip gyoza into ponzu, or place a small amount of ponzu onto the puree and enjoy a combined bite. Serve immediately while gyoza are still warm and crispy on the bottom.