| Shrimp Gyoza with Ginger dipping sauce |
| Tips: Gyoza wraps are available frozen in oriental grocery stores. Defrost before using. |
| Serves 4-6 as appetizer |
 |
|
| Ingredients | Directions |
|
2/3 Lb raw medium shrimp 1 tsp chopped ginger 1/4 cup chopped green onions (white and green parts) 2 tsp teriyaki sauce 1/4 tsp salt 1/8 tsp black pepper |
Filling Peel shrimp, discard tails. Put all ingredients into food processor and chop until no large chunks remain. The mixture should have the consistency of ground beef. |
|
20-25 gyoza wraps Cold water in a bowl Pastry brush Large cookie sheet Parchment paper (optional) Plastic wrap |
To make gyoza Cover a large cookie sheet with parchment paper or plastic wrap. Work with one gyoza wrap at a time. Brush the edges with water using a pastry brush. Put a heaping teaspoon of filling in the middle, fold over, and seal the edges pressing firmly with your fingers. Arrange on a cookie sheet in one layer seal side up. If not using immediately, cover with plastic wrap and freeze. After gyoza freeze, you can move them to a freezer bag, so that you can get your cookie sheet back. |
|
A heavy skillet (non-stick is the best) Canola oil for frying 1/2 cup water |
You might have to fry gyoza in batches if they don't all fit into the pan. Pour enough oil into the pan to coat it nicely (about 2 Tbsp for 10" pan). Heat oil in a skillet on med-high heat until slightly smoky. Arrange the gyoza in one layer in a pan (be careful since the oil can splash). Fry covered shaking the pan couple of times, until gyoza bottoms brown, 2-3 minutes. Pour in water and recover immediately to avoid splashing. Steam for 3-4 minutes or until the water is mostly absorbed. Uncover, reduce heat to medium, and cook until all the water evaporates and gyoza are crispy on the bottom, 3-4 minutes. While gyoza are cooking, make the sauce. |
|
2 Tbsp sesame seed oil 3 Tbsp brown sugar 1/2 cup teriyaki sauce 2 tsp fresh minced ginger 1 Tbsp finely chopped scallions |
Dipping Sauce In a small pot stir brown sugar and sesame seed oil over med-low heat until sugar melts. Stir in teriyaki sauce and ginger and bring to a simmer. Take off heat. Pour into a sauce bowl and sprinkle with scallions. Serve with gyoza. |