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Ingredients
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Dough
Filling
Tuna Poke Sauce
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine flour and salt. Gradually add water, mixing until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, mix the chopped shrimp, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Make sure all ingredients are well combined.
Gyoza Assembly
- 3
Assemble the Gyoza
Roll the rested dough into a thin sheet and cut out circles (about 3 inches in diameter). Place a spoonful of the shrimp filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
Cooking
- 4
Cook the Gyoza
In a non-stick skillet, heat a little oil over medium heat. Arrange gyoza in the skillet and cook until the bottoms are golden brown, about 2-3 minutes. Add a splash of water and cover to steam for another 3-5 minutes until cooked through.
Tuna Poke Sauce Preparation
- 5
Make the Poke Sauce
In a small bowl, mix soy sauce, sesame oil, green onions, sriracha, and diced tuna. Stir well and set aside.