Shrimp & Ginger Gyoza
In this recipe I am making Shrimp and Ginger Gyoza.
Gyoza is a Japanese type of STUFFED dumpling, and let me tell you, I
could eat this ALL DAY LONG, every day. It is really tasty and simple to
It does takes to prep and FINELY dice all of the ingredients.
Most of the Gyoza "sheets" come in a pkg of about 30. So plan ahead and
make all of them, or if you want you can just make as many as you want,
and ziplock/refrig the rest of the round sheets for no more than a few days.
So it is best to just make the whole kit and kaboodle.
Usually, since I will be finely dicing and chopping all kinds of things, I like to
also make Egg Rolls, and then Chop Suey, as these two recipes call
for almost the same ingredients. Might as well kill 2 birds with one
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Now the photo below shows 2 different sizes of wonton/eggroll wrappers (the
square ones) as well as the Gyoza (the round ones).
Gyoza can actually be stuffed with just about anything. It's called a Japanese
style stuffed dumpling, so in a way you can think about the similarities of this
The difference is, Gyoza is very very thin dough and Ravioli is much thicker.
Both are stuffed, and both can be interchanged with types of stuffings. Gyoza
is made from Rice Flour and Ravioli is made from Wheat (Semolina) Flour.
1 small White or Yellow Onion (you can use Red Onion as well if you want a
3-4 Green Onions (outer skin removed and then diced fine)
1 clove Garlic, diced very very fine
1 stalk of Celery diced very fine
1 medium sized Carrot, peeled and then diced very very fine
1 small can of Water Chestnuts, diced very fine
A few strips of Ginger (from the bottle) diced very fine.
IN OTHER WORDS, dice everything very fine. HA HA
I also took a small bag of frozen baby salad Shrimps and rinsed them. They are
tiny so you don't have to dice them.
Take one Gyoza sheet and put a small amount, but equal amounts of
ingredients in the center.
Take your finger and dip it in water, then spread the wet finger around the
center of the Gyoza.
Fold it over.
Press the outer edges ever so softly.
and then begin to "pleat", folding the edges each over the other so it further
Take them and put on a cookie sheet lined with waxed paper and freeze for
about ten minutes. This allows them to "set".
NOTE: You can make a whole BATCH of these, but only cook a few.
Point is, BEFORE you cook them if they are freshly made, you want to freeze
them for at least ten min before continuing on.
For the one's you don't want to cook, once frozen (at least a 1/2 hour) you can
then plop into freezer bags and store for when you do want to cook them.
If you are freezing for later use, just take what you want and let them stand at
room temp for a few min before frying.
Take a saute pan and pour a dab or two of Oil on the bottom, at least 1/4" thick.
Get it hot on high flame for about one min. Brown both sides, turning with spoon
This process goes fast so be prepared.
Add a touch of water, enough to just "coat" the bottom of the pan. It might sizzle.
It might take about 1/4 to 1/3rd Cup of Water. Point is, you DON'T want to cover
and overwhelm the Gyoza, but just allow a bit of water to allow it to steam.
Shake the pan so the bottoms get a good taste of the water.
Cover and steam for just a few min. Remove with slotted spoon or tongs, and
Serve with Gyoza dipping sauce or any other favorite Oriental dipping sauce,
such as hot mustard or sweet and sour, or soy sauce.
You can stuff with just about anything!! You can pick and choose your Veggie's
What you have to remember is to make sure that everything is FINELY DICED.