Easiest Way to Make Perfect Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers

Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers. Great recipe for Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers. I wanted to use up lots of sweet shrimp, so I thought this recipe. Make sure not to add sauce when you wrap these.

Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers I wanted to use up lots of sweet shrimp, so I thought this recipe. Make sure not to add sauce when you wrap these. Heat the oil in a large nonstick skillet with a lid over medium heat. You can cook Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers

1. You need 150 grams of Shrimp or sweet shrimp.
2. It's 1/4 of Finely chopped onion.
3. You need 2 tbsp of ■ Ketchup.
4. You need 1 tbsp of ■ Japanese Worcestershire-style sauce.
5. It's 2 tsp of ■ Sugar.
6. You need 2 of cm of each ■ Garlic and ginger from a tube.
7. Prepare 1 tbsp of Mayonnaise.
8. It's 1 of Gyoza dumpling wrappers.

Gyoza, or potsticker, is the Japanese version of the Chinese dumpling. Unlike wontons, the gyoza dumpling wrappers are slightly thicker and have a chewier texture which goes great with the filling, often a mix of ground pork and vegetables. If pork is not your thing, you can also use ground beef, turkey or even shrimp. When I make gyoza, I use the store bought wraps, and I chop up carrots, cucumber, water chestnut, and whatever else I have handy, and mix it with shrimp, chicken, or meat, depending on who I'm cooking for.

Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers step by step

1. I used sweet shrimp this time, but you can also use normal shrimp. When using larger shrimp, cut them into smaller pieces..
2. Place the shrimp and onions into a bowl, and combine them with the ingredients marked with a ■. Transfer the mixture to a preheated pan..
3. After the shrimp have cooked through, put the ingredients back into the bowl. After the mixture has cooled, mix in the mayonnaise..
4. Fill the gyoza wrappers with an appropriate amount of the mixture. Instead of using water to seal the edges of each wrapper, you can use the sauce to save time..
5. Bake until golden brown a toaster oven and serve. Cook them at about 900 W for 8-10 minutes..

I get the thing to seal by wiping it down with mixed egg. We've found that the texture gives the gyoza a richer flavor, if that makes sense. Knead on a lightly floured surface, adding more flour as needed if. Editor's Note: Wonton wrappers may be substituted for pot sticker and gyoza wrappers. Growing up in a very Korean household, we had homemade potstickers at least once a week - steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it.