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Pan-Fried Prawn Gyoza (Shrimp Potstickers)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
30 mins
Cook Time
30 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 ground black pepper
  • 1 tsp soy sauce
  • 1 tbsp sake
  • 3 cloves grated garlic or garlic paste
  • 1 tsp grated ginger root or ginger paste
  • 1 tsp scallop stock powder or chicken/vegetable bouillon powder
  • ½ tbsp cornstarch
  • 30 g garlic chive(s) finely chopped
  • 50 g yellow onion finely diced
  • 20 Gyoza wrappers
  • 1 tbsp cooking oil
  • 150 ml freshly boiled water
  • lemon juice to drizzle - optional
Sauce
  • 1 tbsp Ponzu Sauce
  • 1 tsp soy sauce
  • ½ tsp toasted sesame oil
  • ¼ tsp chili oil (rayu) (rayu) optional
  • dried red chili pepper finely chopped - optional

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. Damped the edge with water and fold the wrapper in half (without letting the sides touch yet). Pinch one corner to start the pleat.
  5. Fold and press to make the pleats until the gyoza is sealed.
  6. 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).
  7. 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.
  8. Continue to cook until the liquid is completely gone and then remove the pan from the heat.
  9. 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.
  10. Flip the gyoza onto a serving plate, drizzle with lemon juice and enjoy with your homemade dipping sauce!

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 Cholesterol 17mg (6%) Sodium 155mg (6%) Fiber 0.2g (1%)

Nutrition Facts

Serving: 20gyoza

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.