5 from 4 votes
Pan-Fried Prawn Gyoza (Shrimp Potstickers)
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
20
gyoza
Calories:
33 kcal
Course:
Side Dish, Appetizer, Lunch
Cuisine:
Chinese, Japanese
Ingredients
- 200 g Shrimp
- ⅛ tsp black pepper ground
- 1 tsp soy sauce
- 1 tbsp sake
- 3 cloves garlic or garlic paste, grated
- 1 tsp ginger root or ginger paste, grated
- 1 tsp scallop stock powder or chicken/vegetable bouillon powder
- ½ tbsp cornstarch
- 30 g garlic chives finely chopped
- 50 g yellow onion finely diced
- 20 gyoza wrappers
- 1 tbsp neutral cooking oil generic cooking oil
- 150 ml water freshly boiled
- lemon juice to drizzle - optional
Sauce
- 1 tbsp ponzu sauce
- 1 tsp soy sauce
- ½ tsp sesame oil toasted
- ¼ tsp Chili oil rayu) optional, rayu
- dried red chili pepper finely chopped - optional
Instructions
- Use a knife to finely chop 200 g shrimp until it reaches a paste-like constancy. (Feel free to leave some small chunks in there for extra texture.)
- Add the shrimps to a mixing bowl along with ⅛ tsp ground black pepper, 1 tsp soy sauce, 1 tbsp sake, 3 cloves grated garlic, 1 tsp grated ginger root, 1 tsp scallop stock powder, ½ tbsp cornstarch, 30 g garlic chive(s) and 50 g yellow onion. Mix until all the ingredients are evenly distributed.
- Hold a gyoza wrapper in you palm and add 1 tbsp of the filling. Spread it evenly over the wrapper leaving a border around the edge.
- Damped the edge with water and fold the wrapper in half (without letting the sides touch yet). Pinch one corner to start the pleat.
- Fold and press to make the pleats until the gyoza is sealed.
- Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, place the gyoza in the pan with the flat facing down and fry until the bottoms are browned (approx 3-5 minutes).
- Once browned, pour 150 ml freshly boiled water around the gyoza and place a lid on top. Cook until the liquid is almost gone and then remove the lid.
- Continue to cook until the liquid is completely gone and then remove the pan from the heat.
- Mix 1 tbsp ponzu sauce, 1 tsp soy sauce, ½ tsp toasted sesame oil and ¼ tsp chili oil (rayu) in a small bowl. For an extra kick, feel free to add some chopped dried red chili pepper.
- Flip the gyoza onto a serving plate, drizzle with lemon juice and enjoy with your homemade dipping sauce!
Cup of Yum
Notes
- Uncooked gyoza can be stored in the freezer in a sealed container for up to 1 month. Cook from frozen and increase the cooking time by a few minutes.
- Leftover cooked gyoza can be stored in the fridge for 24 hours. Pan fry again to reheat and revive their crispy base.
Nutrition Information
Serving
30g
Calories
33kcal
(2%)
Carbohydrates
3.6g
(1%)
Protein
2.8g
(6%)
Fat
0.8g
(1%)
Saturated Fat
0.11g
(1%)
Polyunsaturated Fat
0.33g
(2%)
Cholesterol
17mg
(6%)
Sodium
155mg
(6%)
Fiber
0.2g
(1%)
Nutrition Facts
Serving: 20 gyoza
Amount Per Serving
Calories 33
% Daily Value*
| Serving | 30g | |
| Calories | 33kcal | 2% |
| Carbohydrates | 3.6g | 1% |
| Protein | 2.8g | 6% |
| Fat | 0.8g | 1% |
| Saturated Fat | 0.11g | 1% |
| Polyunsaturated Fat | 0.33g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 155mg | 6% |
| Fiber | 0.2g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.