Hi, I am Kate. Today, I will show you a way to prepare shrimp gyoza dumplings recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Shrimp Gyoza Dumplings Recipe
Shrimp Gyoza Dumplings is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Shrimp Gyoza Dumplings is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have shrimp gyoza dumplings using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Shrimp Gyoza Dumplings:
- Make ready 24 Shrimp (inexpensive skinny ones)
- Prepare 24 Gyoza dumpling skins
- Make ready 300 grams Ground
- Take 3 leaves Cabbage
- Get 1 bunch Chinese chives
- Get 2 to 3 Green onions or scallions
- Prepare 1 tsp Miso
- Make ready 1 tsp Soy sauce
- Prepare 1 tbsp Mirin
- Take 1 tbsp Sesame oil
Instructions to make Shrimp Gyoza Dumplings:
- Finely mince the cabbage. Mix the cabbage with a little salt, massage it in and and squeeze out the excess water. Finely mince the Chinese chives and green onions. Add the ground and the miso, soy sauce, and mirin, and mix everything together very well with your hands.
- Peel and devein the shrimp, leaving the tails on. Make several small shallow cuts along the inner side of each shrimp, and straighten. Coat with katakuriko.
- Wrap a shrimp and a small amount of the meat mixture in a gyoza skin.
- This is how the dumplings look when they’re wrapped!
- Heat some sesame oil (not included in the ingredient list) in a frying pan. Line the bottom with the gyoza dumpling, and immediately add 2 cups (500 ml) of boiling water. Cover the frying pan with a lid, and steam-cook for 7 to 8 minutes over medium heat. Remove the lid, and when the water in the pan has evaporated, add a little more sesame oil and cook the dumplings until they’re golden brown on the bottom.
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