Pan-Fried Shrimp Gyoza (Golden Bottom Prawn Potstickers)

By Sudachi · 60 min

Ingredients

Instructions

1. Roughly chop the 200 g shrimp by hand until it becomes a paste with small chunks remaining.
2. Put the chopped shrimp in a bowl and add the pepper, 1 tsp soy sauce, 1 tbsp sake, grated garlic, grated ginger, scallop stock powder, cornstarch, chopped garlic chives and diced onion. Mix until evenly combined.
3. Place 1 tbsp of filling on a wrapper, spread it evenly, and leave a finger-width border. Wet the border with water, fold in half without sealing the sides, pinch one corner, then pleat and press to seal (aim for 4-5 pleats). Put on a lightly floured plate and repeat until the filling or wrappers run out.
4. Heat 1 tbsp oil in a frying pan over medium heat. Add the gyoza flat side down and fry until the bottoms are golden and crisp, about 3-5 minutes.
5. Pour 150 ml freshly boiled water around the gyoza, avoiding the tops, cover with a lid and cook until the water is nearly gone.
6. Meanwhile, mix 1 tbsp ponzu, 1 tsp soy sauce, ½ tsp sesame oil and ¼ tsp chili oil in a small bowl, adding chopped dried red chili if you want more heat.
7. Remove the lid and cook until all the water has evaporated, then turn off the heat.
8. Flip the gyoza onto a plate, drizzle with lemon juice if you like, and serve with the dipping sauce.

Summarized from Sudachi's video. Watch it for the details.

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