Gyoza style seafood dumplings. Japanese shrimp gyoza, also known as potstickers or dumplings, is a delicious wrapper filled with shrimp and vegetables and pan fried to perfection. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.

A good dipping sauce is essential to the success of the dish. To make Gyoza Sauce, combine the Ponzu with the sesame oil in a small dipping bowl. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. You can have Gyoza style seafood dumplings using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Gyoza style seafood dumplings

You need 1 pk of gyoza "jumbo" dumpling skins.
You need 10 of (size 18-21) cleaned shrimp and an equal amount of crab meat.
Prepare 2 of big handfuls of fresh spinach (approx. 120g).
You need 1/4 of of a medium onion.
Prepare 4 cloves of garlic.
You need 1 tsp of sesame oil.
Prepare pinch of salt.

Dip your index finger into some water and moisten the outer edges of the dumpling. Make perfect pan-fried gyoza with this easy-to-follow gyoza recipe. Gyoza is the Japanese name for the half moon-shaped dumplings served in Asian restaurants as an appetiser or side dish, and this recipe will show you how to make them with a wonderfully flavoursome pork and vegetable filling. Prawn gyoza, or aptly named potstickers are Japanese shrimp filled dumplings.

Gyoza style seafood dumplings step by step

Place all of the ingredients except the gyoza skins in a food processor or blender and blitz into a paste..
Carefully separate the dumpling wrappers before filling them..
Place a wrapper in your palm and dampen the edge with water.
Place a tsp +/- of the filling onto the wrapper then fold and crimp..
Repeat until you're finished then either cook in your favorite way or arrange on a parchment lined tray and freeze before bagging them to save for future use..
My preferred way to cook them is in a pan with a little oil and a couple tbsps of water, cover and cook over medium heat until the water is mostly gone then uncover and lightly brown on two sides...
Enjoy!.

I'm a sucker for anything wrapped in pastry. Classic Japanese-style pork and cabbage dumplings with a juicy, moist filling and a crisp-chewy wrapper.[Photographs: J. Kenji Lopez-Alt] Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned with garlic, scallions, ginger, white pepper, salt, and sugar. Heat oil in a heavy skillet over medium-high heat. Place water into skillet and reduce heat.