Shrimp Gyoza (4 Pcs) Recipe

Prepare shrimp

Pat shrimp dry with paper towels, then roughly chop into small pieces (about 1/4-inch). The mixture should be slightly coarse so you can feel shrimp texture in each bite.

Place chopped shrimp in a bowl and add finely chopped green onions, shredded cabbage (squeezed dry), grated ginger, and minced garlic. Mix to combine.

Add light soy sauce, sesame oil, salt, white pepper, and cornstarch to the shrimp mixture. Stir vigorously for 30–60 seconds to make a slightly sticky paste — this helps filling bind when cooked. Taste a tiny pinch (optional) by microwaving a small piece to check seasoning and adjust if needed.

Lightly dust a work surface with the all-purpose flour to prevent sticking. Lay one gyoza wrapper flat.

Place roughly 1.5 tablespoons of filling in the center of each wrapper (you should have enough for 4 wrappers). Do not overfill — leave space at edges.

Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Starting at one side, make 3 small pleats along the sealed edge, pressing firmly to seal. Ensure no air pockets remain. Repeat for all 4 gyoza.

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

Arrange gyoza in the skillet flat-side down with small gaps between them. Fry undisturbed for 1.5–2 minutes, until the bottoms are golden brown.

Carefully pour 1/4 cup water into the pan (away from you to avoid splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 3–4 minutes, until the filling is cooked through and wrappers are tender and translucent at the pleated tops.

Remove the lid and increase heat to medium-high for 30–45 seconds to evaporate remaining water and re-crisp the bottoms.

Brush or drizzle toasted sesame oil over the gyoza for aroma (optional), then transfer to a plate.

Combine soy sauce, rice vinegar, and chili oil in a small bowl. Sprinkle with sesame seeds if using.

Serve the 4 warm shrimp gyoza immediately with the dipping sauce on the side.