Shrimp Gyoza Recipe

Prepare shrimp

Roughly chop the raw shrimp into small pieces (about 1/4-inch). For a smoother texture, pulse 2–3 times in a food processor until coarsely minced but not paste-like.

Combine proteins

If using ground pork, finely chop or pulse it and mix with the minced shrimp in a large bowl.

Add aromatics and seasoning

Add the finely chopped green onions, squeezed shredded napa cabbage, minced garlic, grated ginger, soy sauce, sesame oil, sugar, salt, and white pepper to the shrimp mixture.

Bind and chill

Add cornstarch and the egg white, then mix thoroughly with a spoon or spatula until the mixture becomes slightly sticky and cohesive. Taste a small pinch (cook a tiny piece if concerned about seasoning) and adjust salt or soy sauce. Cover and refrigerate for 10–15 minutes to let flavors meld and filling firm up slightly.

Prepare work area

Set out a small bowl of water for sealing wrappers, a lightly floured or dry surface, and a lined tray to hold finished dumplings.

Portion filling

Spoon about 1 teaspoon to 1.5 teaspoons of filling into the center of each gyoza wrapper (depending on wrapper size). Avoid overfilling to ensure good seals.

Fold gyoza

Dip your finger in water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Starting from one end, make 3 small pleats along the sealed edge, pressing each pleat firmly so there are no gaps. Repeat until all wrappers are filled. Keep finished dumplings on the tray, slightly spaced so they don't stick.

Pan-fry and steam (potsticker method)

Heat a large nonstick or well-seasoned skillet over medium-high heat and add 1 tablespoon neutral oil, spreading it to coat. Place gyoza flat-side down in the pan in a single layer without crowding (you may need to cook in batches). Fry 2–3 minutes until bottoms are golden brown.

Steam finish

Carefully pour about 1/4 cup water per batch (or enough to create about 1/8" to 1/4" depth) into the pan — it will sputter. Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes, or until the wrappers become translucent and the shrimp/pork are fully cooked (internal temp 145°F/63°C for shrimp).

Crisp the bottoms

Remove the lid and increase heat back to medium-high to allow remaining water to evaporate. Once dry, add the remaining 1 tablespoon oil around the edges if needed and let gyoza crisp for another 30–60 seconds to re-brown the bottoms.

Transfer and serve

Use a spatula to lift dumplings onto a serving plate. Serve immediately with dipping sauce.

Mix sauce

Combine soy sauce, rice vinegar, sesame oil, and optional chili oil and grated ginger in a small bowl. Stir to combine and adjust balance to taste (more vinegar for tang, more soy for salt). Serve alongside hot gyoza.