Appetizers & Starters > International Appetizers > Asian Starters > Gyoza

Shrimp and Chive Gyoza

Discover a delicious and simple Shrimp and Chive Gyoza recipe that's perfect as an Asian appetizer or starter. This recipe offers clear instructions for creating these flavorful dumplings, filled with fresh shrimp and aromatic chives. Enjoy the delicate flavors and delightful texture in every bite.

Prep Time
25 minutes
Cook Time
15 minutes
Servings
4-6
Ingredients
  • 1 lb Shrimp
  • 1/2 cup Chives
  • 1 tbsp Ginger
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Cornstarch
  • 1/4 tsp Salt
  • 1/4 tsp White Pepper
  • 40-50 Gyoza Wrappers
  • 2 tbsp Vegetable Oil
  • 1/2 cup Water

Prepare the Shrimp Filling

In a bowl, combine the chopped shrimp, finely chopped chives, minced ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix well until all ingredients are evenly distributed.

Wrap the Gyoza

Place a gyoza wrapper in your palm. Add about 1 tablespoon of the shrimp filling to the center of the wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape. Create pleats along one edge of the wrapper to seal it securely. Repeat with the remaining wrappers and filling.

Cook the Gyoza

Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the gyoza in the skillet, flat side down, without overcrowding. Cook for 2-3 minutes, or until the bottoms are lightly browned. Pour in 1/2 cup of water, immediately cover the skillet with a lid, and reduce the heat to low. Steam for 4-6 minutes, or until the shrimp is cooked through and the water has evaporated. Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottoms again.

Serve

Remove the gyoza from the skillet and serve immediately with your favorite dipping sauce, such as soy sauce and ginger vinegar.

← Pork and Cabbage Gyoza Spicy Garlic Edamame →

FAQ

  • Can I use frozen shrimp?

    Yes, you can use frozen shrimp. Make sure to thaw it completely and pat it dry before chopping and using in the filling.
  • Can I add other vegetables to the filling?

    Yes, you can add other finely chopped vegetables such as water chestnuts, carrots, or mushrooms to the filling for added flavor and texture.
  • How can I prevent the gyoza from sticking to the pan?

    Use a non-stick skillet and make sure to heat the vegetable oil properly before adding the gyoza. Also, avoid overcrowding the pan.