Shrimp Gyoza
Main Dishes | Japanese cuisine
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
4
Description
Gyoza are Japanese pan-fried dumplings. Compared to Russian dumplings, they are light and do not leave a heavy feeling or strong sense of fullness. They contain relatively little dough (which is very thin and airy) and a lot of filling.
Ingredients
- Wheat Flour - 1.1 oz
- Glutinous Rice Flour - 0.4 oz
- Corn Starch - 0.4 oz
- Potato protein - 1.8 oz
- Baking Powder - 0.1 oz
- Egg white - 1 piece
- Chinese green beans - 8.8 oz
- Rice Noodles - 0.5 oz
- Leek - 0.2 oz
- Tiger shrimp in brine - 4.2 oz
- Garlic - 1 clove
- Scallions - 0.3 oz
- Dashi powder - 0.1 oz
- Soy Sauce - to taste
- Vegetable Oil - to taste
- Sesame Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a bowl, combine the wheat flour, rice flour, corn flour, and 35 grams of potato starch with the baking powder and a pinch of salt. Then, add the egg white from 1 egg. Mix the dough with your hands until all the ingredients are well combined.
Step 2
Add 2 tablespoons of water and a few drops of vegetable oil, and knead the dough. It should be similar to playdough: not too stiff, not too runny, but very elastic and pliable. It should resemble dumpling dough, but drier. The dough needs to be kneaded well until it becomes smooth and shiny, and then covered with plastic wrap and left at room temperature for 30 minutes.
Step 3
Chop the Chinese cabbage finely with a knife. Then, squeeze the cabbage through cheesecloth to remove excess moisture. Also, finely chop 15 grams of cooked starch noodles, the white part of the leek, garlic, and green onions.
Step 4
Chop the shrimp, but not as finely as the cabbage and noodles.
Step 5
Combine all the chopped ingredients for the filling, add a teaspoon of vegetable oil, 6 ml of soy sauce, dashi powder, and a pinch of salt and black pepper. Mix the filling with your hands, divide it into portions of 15 grams each, and shape them into balls.
Step 6
Proceed with the dough in the same way: tear off pieces weighing about 5–6 grams each by hand. You can also use pieces weighing 8 grams, but then the gyoza will be heavier, although it will be easier to roll and shape them. Immediately cover the divided portions of dough with plastic wrap to prevent it from drying out and cracking. Dust the board and the rolling pin with potato starch. Then take a piece of dough, moisten your fingers with water, drop a little water in the center of the circle, and fold the moisture inside the dough (without moisture, it may crack while rolling). Knead the dough a little for about a minute. Then roll out a portion of the dough with a rolling pin until the diameter of the circle reaches approximately 11 cm. Do not stop during the process, otherwise the dough will dry out instantly and instead of stretching elastically, it will start to tear. Continuously sprinkle starch on the board and the rolling pin. If the edges are uneven, trim them with a pastry ring. The dough circle with a diameter of 11 cm will be very thin. Immediately cover the rolled-out dough circle with plastic wrap to prevent it from drying out. Roll out all the dough in this way.
Step 7
Place the filling in the center of the circle. Then, wet your finger with water and run it along half of the dough's edge—immediately start shaping the dumpling. Any delay, and the water will dry out, making it difficult to seal the dough. Begin folding the moistened part of the circle over, overlapping and pressing it against the opposite dry part. You should create 5 to 6 overlapping pleats.
Step 8
The formed dumplings should be cooked immediately. First, fry them in a preheated skillet with vegetable oil and a pinch of starch on the bottom side until golden brown. This will take about 3–4 minutes.
Step 9
Drain the oil. After that, pour water into the pan—enough to cover the bottom with a thin layer. Cover with a lid, return to heat, and wait for the water to evaporate. Then repeat the process. If the gyoza do not become translucent, repeat once more. The cooking speed depends on how thinly the dough is rolled: the thinner it is, the faster they will cook. Serve the gyoza with soy sauce and a drop of sesame oil.
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