Seafood Gyoza Recipe

Prepare seafood

Pat shrimp, scallops, and white fish dry with paper towels. Using a sharp knife, finely chop all seafood into small, uniform pieces (about 3–5 mm). Place in a chilled bowl to keep cold.

Prepare vegetables and aromatics

Finely shred the cabbage and sprinkle with a pinch of salt. Allow to sit 5 minutes, then squeeze out excess moisture in a clean towel or between paper towels. Finely slice the green onions and chop the shiso leaves. Grate the ginger and mince the garlic.

Combine filling

In the chilled bowl with seafood, add the drained cabbage, green onions, chopped shiso, grated ginger, minced garlic, light soy sauce, sesame oil, mirin, salt, white pepper and egg white. Mix gently but thoroughly with a spatula or spoon until ingredients are evenly distributed and the mixture has a slightly sticky texture. Taste a small amount by cooking a teaspoon in a skillet and adjust seasoning if needed (add more soy for saltiness or a pinch more ginger for brightness). Keep mixture refrigerated until filling wrappers.

Fill gyoza

Place a gyoza wrapper on a clean surface. Moisten the edge with a little water. Spoon about 1 level teaspoon (approx. 10–12 g) of seafood filling into the center of each wrapper (use slightly more for larger wrappers). Fold wrapper in half over filling, press to seal in the center, then create 3 small pleats on one side pressing each pleat to the sealed edge to form the traditional gyoza crescent. Ensure edges are well sealed to prevent leaks. Repeat until all filling is used. Keep finished gyoza covered with a damp towel to prevent drying.

Combine the soy sauce, rice vinegar, grated ginger, shredded shiso leaves, sesame oil, and mirin (if using) in a small bowl. Stir to combine. Taste and adjust: add more vinegar for tang, more soy for saltiness, or a pinch of chili flakes/shichimi for heat. Let sit 5–10 minutes to allow flavors to meld before serving.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Arrange gyoza flat-side down in a single layer, leaving a small gap between each. Cook, undisturbed, for 2–3 minutes until bottoms are golden brown.

Add water and steam: Carefully pour 1/2 cup water into the pan (watch for splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes until the water has mostly evaporated and seafood is cooked through (internal temperature of seafood should reach 63°C/145°F).

Uncover and crisp: Remove lid, increase heat to medium-high for 30–60 seconds to re-crisp the bottoms. If any moisture remains, cook until bottoms are crisp and dry but not burnt.

Finish and serve: Transfer gyoza to a serving plate. Sprinkle with toasted sesame seeds and a few torn shiso leaves for garnish. Serve hot with the shiso-ginger dipping sauce and lemon wedges alongside, if desired.

Alternative cooking (boiled): For a softer wrapper, boil gyoza in simmering water 3–4 minutes until they float and are cooked through; remove with a slotted spoon and serve with the sauce. Ensure shrimp/scallop/fish reach safe internal temperature.