Shrimp Gyoza

Japanese shrimp gyoza (potstickers): dumpling wrappers filled with shrimp and cabbage, pan-fried and steamed, served with ponzu dipping sauce.

⏱️ Prep: 40 min🍳 Cook: 20 min

Ingredients

1/4 lb	115 g	cabbage (or napa/hakusai, finely chopped)
2/3 lb	300 g	medium raw shrimp, shelled and deveined
1 Tbsp	15 ml	green onion, chopped
2 tsp	10 ml	fresh ginger, grated
2 tsp	10 ml	sake
1 tsp	5 ml	salt
1 tsp	5 ml	sesame oil
2 tsp	10 ml	katakuriko (corn or potato starch)
20 to 24		gyoza wrappers
1 to 2 Tbsp	15–30 ml	canola oil, for frying
—		ponzu sauce (or 1:1 soy sauce to rice vinegar)
—		Japanese hot mustard (karashi), optional garnish
—		shichimi togarashi (Japanese 7-spice chili powder), optional garnish

Lightly boil the napa cabbage leaves and drain; let cool. Squeeze out excess water, chop and place in a medium bowl.
Finely chop the shelled, deveined shrimp and add to the bowl with the cabbage.
Add the chopped green onion and grated ginger and mix well.
Season with sake, salt and sesame oil. Add the katakuriko (starch) and mix well, kneading with your hands if needed.
Place a small spoonful of filling (about 1 heaping teaspoon) in the middle of a gyoza wrapper.
Dip a finger in water and run it along the edge of the wrapper.
Fold the wrapper over into a semicircle, gathering the front side and sealing the top.
Repeat until all the filling is used.
Heat the canola oil in a large skillet over high heat. Add the gyoza and fry until the bottoms are brown and crisp, then reduce the heat to low.
Pour 1/4 cup water into the skillet and cover. Steam on low until the water is gone.
Serve with dipping sauce on the side.
For the dipping sauce, use bottled ponzu (citrus soy sauce) or mix a 1:1 ratio of soy sauce to rice vinegar.
Optionally add karashi (Japanese hot mustard) to the sauce, or garnish with shichimi togarashi.