Pork and Shrimp Gyozas

By tulawdog

Ingredients

• 1/4 pound shrimp, shelled and devined
• 1/2 pound ground pork
• 1 heaping cup finely chopped cabbage
• 1 heaping cup finely chopped shiitake mushrooms
• 1/2 cup finely diced scallions
• 1/4 cup diced shallots
• 1 tablespoon minced garlic
• 1/2 tablespoon finely grated ginger
• 1 tablespoon soy sauce
• 1 1/2 tablespoon fish sauce
• 1 tablespoon sake
• 1 teaspoon toasted sesame oil, additional (for frying)
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 package gyoza wrappers (50 count)
• vegetable oil (for frying)
• water (for frying)
• ponzu sauce, or your choice of dipping sauces
• chives

Preparation

Step 1

Chop the shrimp into small pieces and add them to a large bowl. Add in the pork, cabbage, mushrooms, scallions, shallots, garlic, ginger, soy sauce, fish sauce, sake, sesame oil, red pepper flakes and black pepper. Using your cleans hands, mix the filling until thoroughly combined.

To make the gyozas, lay one gyoza wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 heaping teaspoon of the filling in the center. Pick up the gyoza and fold it in half. Pleat – fold – and press the edges together, ensuring that you seal the gyoza tightly. Place the gyoza on a baking sheet sprinkled with cornstarch or lined with parchment paper to avoid them sticking to the pan. Repeat until all of the filling has been used.

Heat a large frying pan to medium heat with vegetable oil. Place a layer of the gyozas in the pan. Fry the gyozas for 1-2 minutes until the bottoms are golden. Add about 3-4 tablespoons of water and immediately place the lid on the pan. Lower the heat to medium-low and allow the gyozas to steam until almost all of the water has evaporated.

Remove the lid, turn the heat back up to medium and lightly drizzle sesame oil around the inner edge of the pan. Continue cooking until remaining water has evaporated. Plate and garnish with chives or scallions. Serve immediately with ponzu sauce.