Your Life A to Z Recipe: Thursday, November 6, 2014: Gyoza with Dipping SaucePosted: Updated:
Shrimp Gyoza (makes about 25 gyoza) (part A)
12 shrimp (medium tiger shrimp, peeled, tails off & minced)
3 cups cabbage (finely chopped)
1 cup green onions (chopped)
1 tbsp garlic (grated & chopped)
1 tbsp ginger (peeled, grated & chopped)
1 tbsp sake
2 tbsp soy sauce
1 tsp salt
1/2 tsp black pepper
4 tbsp sesame seed oil
2 tbsp potato starch
1 egg (whisk & set aside)
Gyoza Sauce (part B)
6 oz soy sauce
1/2 oz La Yu Oil
2 oz rice wine vinegar
1 tsp sugar
Add all the ingredients in part A into a large mixing bowl & mix by hand. Make to mush all
ingredients together until it becomes a sticky mixture. Once all ingredients are mixed together
add the potato starch and mix again until it is mixed through out.
When you are ready to make the gyoza take a cookie sheet and lightly sprinkle with flour to prevent the gyoza from sticking to its surface before transferring to your cooking pan. Take your gyoza skin & place the floured side down in your hand, slightly cup your hand and place about a teaspoon of mixture in the center of the gyoza skin. With your other hand use your finger to lightly brush some of the whisked egg on the edge of the skin and use both thumbs and your index finger to push and fold the gyoza skin edges together. Place the finished gyoza on the ready cookie sheet flat side down. Continue until all the filling is gone.
For your gyoza sauce place all ingredients in part B into a small mixing bowl and whisk together. Set aside for your gyoza.
When you are ready to cook your gyoza place your medium sized non-stick pan over high heat put 1 tbsp of cooking oil into the pan. Once your pan and oil are hot place five to six gyoza in a row into the pan. Putting them in a row will make it easy for you to remove them from the pan with a spatula. Slightly fry the bottoms then add 8 oz. of water to the pan and cover. Be careful as adding water to hot oil will jump and can burn you. Cover the pan with a cover and allow the water to boil off. Once the water is gone & your gyoza skin is not longer translucent your gyoza is cooked. Remove with your spatula placing the bottom side up on your plate. Place in your dipping sauce and enjoy!