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Gyoza dumplings are my favorite thing to order at an Asian restaurant. Either pan-fried or steamed, they are my go-to appetizer. I have been wanting to re-create these delicious, little pockets of love for some time and finally, I got the chance to do it. Not only was it super easy to do, but you can be as creative as you would like with them. 

There’s no need to go out to eat every time you are craving a specific dish. You have the capability to make it at home… and possibly make it even more delicious! It’s always comforting to know exactly what is going into your food and when you cook at home, you are aware of every, little ingredient. There have been many times I am eating something at a restaurant or something I picked up to-go and I’ll find one, little thing that just looks weird in my food and completely lose my appetite. I’m sure what I’m “finding” is nothing but I just get so paranoid and grossed out. That’s why cooking at home is always a smarter and safer option. I’m not trying to say that you should never go out to eat again, because I love experimenting and trying new places to eat. However, it’s always smart to know what exactly is going in your food because that will also end up in your tum.

For this recipe you will need:

1/2 pound shrimp, peeled and de-veined
1 cup shiitake mushrooms, chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/3 cup scallions, thinly sliced
1 tsp fish sauce
Gyoza wrappers
Soy sauce

Preparation:

Saute the shrimp on both sides until pink and cooked through. Remove from the pan and set aside. Next, saute the mushrooms in the same pan until tender, about 5-8 minutes. Add the garlic and fresh ginger and cook until fragrant, about 2 minutes. Add the sliced scallions and fish sauce. Cook for an additional 2 minutes.

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Chop the shrimp into very small pieces. Combine the shrimp with the mushroom mixture. Season to taste with salt and pepper but don’t be too heavy with the salt because you will be dipping your dumplings in soy sauce later.

Assembling the gyoza dumplings is the tricky part. Have all of your things set up in front of you: the shrimp and mushroom mixture, the gyoza wrappers, and a small bowl of water. Dip your finger into the water and trace along the outside edges of the wrapper. Add a small amount of the shrimp and mushroom mixture in the middle and pinch the ends together, forming a half moon with the dumplings. Repeat the process.

Heat a saute pan over medium heat and add 2 Tbsp peanut or canola oil. Brown the dumplings on all sides. There you have it!

 

 

 

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