Japanese Dumplings with Shrimp, Chestnuts, and Spinach

Main Dishes | Japanese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Japanese dumplings with shrimp, chestnuts, and spinach

Ingredients

Peeled Cooked Shrimp - 5.3 oz
Canned water chestnuts - 4.9 oz
Scallions - 2 stalks
Spinach - 3.9 oz
Corn Starch - 0.4 oz
Salt - a pinch
Sugar - a pinch
White Pepper (whole) - a pinch
Soy Sauce - 1 teaspoon
Oyster Mushrooms - 1 teaspoon
Sesame Oil - 1 teaspoon
Gyoza dough - 10.6 oz
Vegetable Oil - to taste

Step by Step guide

Step 1

Chop the shrimp and place them in a food processor along with the chestnuts and green onions. Process until finely chopped.

Step 2

Place the spinach in a colander and blanch it with boiling water. Cool and dry it by squeezing out the excess water with your hands.

Step 3

Finely chop the spinach and add it to the shrimp mixture along with the cornstarch, salt, sugar, white pepper, oyster sauce, soy sauce, and sesame oil. Mix well.

Step 4

Place 1 teaspoon of filling on each piece of dough, moisten the edges with water, and seal them.

Step 5

Heat a wok or skillet over medium heat for 1-2 minutes until it starts to smoke, then add 1 tablespoon of vegetable oil. Fry 3-4 dumplings at a time for 2 minutes until golden brown.

Step 6

Remove the wok from heat, add 3 tablespoons of water, and quickly cover with a lid or foil. Return to heat for 1 minute, then remove and let sit for 2 minutes. Repeat the same with the remaining dumplings.