Best 3 Pork And Shrimp Gyoza Recipes
Pork and shrimp gyoza, also known as Japanese dumplings, are a delightful combination of juicy pork, succulent shrimp, and a savory blend of seasonings, all wrapped in a tender and slightly chewy dough. These pan-fried dumplings feature a crispy exterior and a flavorful, juicy interior that bursts with umami-rich flavors. Accompanied by a variety of dipping sauces, such as soy sauce, vinegar, and chili oil, pork and shrimp gyoza make for a delectable appetizer or main course. The article provides two distinct recipes for pork and shrimp gyoza: one with a classic pork and shrimp filling and another featuring a vegetarian filling made from shiitake mushrooms, carrots, and cabbage. Both recipes offer step-by-step instructions, insightful tips, and helpful photos to guide you through the process of crafting these delectable dumplings from scratch.
Let's cook with our recipes!
PORK GYOZA
Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors.
Provided by ChefJackie
Categories Main Dish Recipes Dumpling Recipes
Time 1h8m
Yield 6
Number Of Ingredients 13
Steps:
- Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
- Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
- Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
- Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 35.9 g, Cholesterol 68.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1105.7 mg, Sugar 2.6 g
SHRIMP AND PORK GYOZAS
Craving dumplings? Make Shrimp and Pork Gyozas in your very own home using my recipe and easy to follow technique!
Provided by Charlotte Fashion Plate
Time 30m
Yield 24
Number Of Ingredients 19
Steps:
- Place the shrimp and pork in a food processor. Pulse to grind. Place in a bowl.
- Add the remaining filling ingredients. Combine well.
- Place a spoonful of the filling in the middle of a gyoza wrapper.
- With your finger, wet the inside edge of the wrapper with water.
- Seal tightly. Pleat.
- Continue to fill the wrappers until all of the mixture is used up.
- Combine all of the ingredients for the dipping sauce in a bowl. Mix well.
- Heat a tablespoon of oil in a non-stick pan.
- Place as many gyozas into the oil that you can fit.
- Brown the bottom.
- Add 1/3 cup of water to the pan and place lid.
- Allow to steam for 3 to 5 minutes.
- Prepare the second batch using the method above, or freeze for later use.
- Plate. Drizzle on a touch of hot chili oil (optional).
- Serve with the dipping sauce.
GYOZA
I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.
Provided by Mersi
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
- Preheat vegetable oil in a large skillet over medium high heat.
- Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
- In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
- In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 18.5 g, Cholesterol 37.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 546.3 mg, Sugar 1 g
Tips:
- Make sure to use fresh ingredients for the best flavor.
- If you can't find wonton wrappers, you can use egg roll wrappers instead. Just cut them into smaller circles.
- To make the gyoza easier to fold, wet the edges of the wonton wrappers with water before adding the filling.
- If you don't have a steamer, you can cook the gyoza in a pan with a little bit of oil. Just make sure to cover the pan so that the gyoza steam.
- Serve the gyoza with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.
Conclusion:
Pork and shrimp gyoza are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With a little bit of practice, you'll be able to fold gyoza like a pro. So what are you waiting for? Give this recipe a try today!
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