Summer Shrimp Gyoza Recipe

Prep shrimp and lobster

Pat shrimp and lobster meat dry with paper towels. Finely chop the shrimp into small pieces (roughly 1/8-1/4 inch). Chop the lobster to a similar size so the textures match.

Salt the shredded Napa cabbage lightly and let sit in a bowl for 5 minutes, then squeeze out excess moisture in a clean towel or paper towels. This prevents a watery filling.

Combine the chopped shrimp, lobster, squeezed cabbage, green onions, minced ginger, and minced garlic in a mixing bowl. Stir to combine.

Add light soy sauce, sesame oil, rice wine, kosher salt, white pepper, and egg white to the bowl. Mix thoroughly (use a folding and pressing motion) until the mixture becomes slightly sticky and cohesive — about 1–2 minutes. Taste a small pinch (cook if desired) and adjust seasoning.

Set up an assembly station: a small bowl of water for sealing, a lightly floured or dry surface, and a plate lined with parchment for finished gyoza.

Place one gyoza wrapper in your palm. Spoon about 1 level teaspoon to 1 tablespoon of filling into the center (depending on wrapper size). Do not overfill — leave a 1/4-inch border.

Dip your finger in the water and moisten half the edge of the wrapper. Fold the wrapper in half to form a half-moon, pressing at the center, then make 3–4 pleats along one side to seal the gyoza firmly. Ensure there are no air pockets. Place finished gyoza on the lined plate. Repeat until all wrappers are used.

In a small bowl combine soy sauce, yuzu or lemon juice, mirin, dashi (or broth), rice vinegar, and sugar. Stir until sugar dissolves.

Fold in the finely diced cherry tomatoes (drained of excess seeds/juice), lemon zest, thinly sliced scallion, and optional sliced chili. Chill for at least 10 minutes to allow flavors to meld. Taste and adjust acidity or salt (add a pinch more sugar or a few drops of soy) as needed.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the neutral oil and swirl to coat.

Arrange gyoza in the pan flat-side down in a single layer with 1/4-inch space between them. Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 8 tablespoons (about 1/3 cup) water into the pan — it will steam and possibly sputter; immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes, or until the shrimp in the filling is opaque and cooked through and wrapper tops are tender.

Remove lid and continue cooking 30–60 seconds to evaporate remaining water and crisp the bottoms again. Drizzle toasted sesame oil around edges for aroma and remove pan from heat.

Transfer gyoza to a serving plate (or arrange on microgreens/mizuna if using) with browned side up. Serve hot with chilled tomato & lemon ponzu on the side.