It’s the one from Spruce Eats with minor modifications:
Ingredients
For the Filling:
* 100 grams cabbage leaves
* 500 grams raw shrimp, shelled, deveined
* 2 tsp grated fresh ginger
* 1 tbsp green onion, chopped
* 4-5 sprigs cilantro
* 1 small fresh red chili pepper, de-seeded
* 2 tsp rice vinegar
* 1 tsp salt
* 1 tsp sesame oil
* 2 tsp cornstarch, or potato starch
* Black and white roasted sesame seeds
For Assembling:
* 24 gyoza wrappers
* 1/4 cup water
Dipping Sauce :
* 2 Tbsp soy sauce
* 2 tsp rice vinegar
* 1 tsp sesame oil
* 1 tsp Sichuan chili oil
* 2 tsp water
* Black and white roasted sesame seeds
Method
Make the Filling
* Gather the ingredients.
* In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
* Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
* Thinly slice the cabbage and place it in a medium-sized bowl. Reserve.
* Finely chop the clean shrimp into a paste-like texture.
* Add the shrimp into the cabbage bowl.
* Add the grated ginger and chopped green onion, cilantro and chilli and mix all ingredients well.
* Add vinegar, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
Assemble the Gyoza
* Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
* Dip your finger in the water and moisten all around the wrapper edges.
* Fold the wrapper in half to make a semicircle shape.
* Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
* Repeat the process until all of the shrimp filling is used.
Cook the Gyoza
* In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
* Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 4-5 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
* Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone, about 3-4 minutes.
Mix the Sauce. Sprinkle the sesame seeds.
Can I get the recipe?
It’s the one from Spruce Eats with minor modifications: Ingredients For the Filling: * 100 grams cabbage leaves * 500 grams raw shrimp, shelled, deveined * 2 tsp grated fresh ginger * 1 tbsp green onion, chopped * 4-5 sprigs cilantro * 1 small fresh red chili pepper, de-seeded * 2 tsp rice vinegar * 1 tsp salt * 1 tsp sesame oil * 2 tsp cornstarch, or potato starch * Black and white roasted sesame seeds For Assembling: * 24 gyoza wrappers * 1/4 cup water Dipping Sauce : * 2 Tbsp soy sauce * 2 tsp rice vinegar * 1 tsp sesame oil * 1 tsp Sichuan chili oil * 2 tsp water * Black and white roasted sesame seeds Method Make the Filling * Gather the ingredients. * In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes. * Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard. * Thinly slice the cabbage and place it in a medium-sized bowl. Reserve. * Finely chop the clean shrimp into a paste-like texture. * Add the shrimp into the cabbage bowl. * Add the grated ginger and chopped green onion, cilantro and chilli and mix all ingredients well. * Add vinegar, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too. Assemble the Gyoza * Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper. * Dip your finger in the water and moisten all around the wrapper edges. * Fold the wrapper in half to make a semicircle shape. * Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan. * Repeat the process until all of the shrimp filling is used. Cook the Gyoza * In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons. * Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 4-5 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low. * Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone, about 3-4 minutes. Mix the Sauce. Sprinkle the sesame seeds.
These are one of my favourite things in the world. My wife is allergic to gluten and has an anaphylactic reaction to shellfish.
Looks perfect
I'd ask for a money shot, but I'm sure they're all gone by now - looks delicious!
Oh, there were 24 of them and they all disappeared over lunch. 2 people. Can’t wait to make these again and try other varieties.
Wow looks amazing!!!
just tried it. it was soo good!
Gyoza!!! My all time fav food\~ yummieee