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Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home!
I love gyoza, all sorts of gyoza. Traditional gyoza with pork filling, pork and shrimp filling, or pork and mushroom filling.
Gyozas are absolutely delicious and I can eat them every day!
However, I love shrimp so my favorite gyoza is probably shrimp gyoza, filled with pieces of shrimp with shredded cabbage and chopped scallions. The ingredients are so simple, but when you have a morsel of wrapped protein with dough skin, pan-fried and steam to golden perfection, you have a winner.
This shrimp gyoza recipe is very easy to make at home. You can make a big batch and freeze them. Never mind that if you can’t fold and pleat them properly…just fold them up in a half-moon shape. They will taste equally flavorful nonetheless.
Frequently Asked Questions
This recipe is only 192 calories per serving.
What To Serve With Shrimp Gyoza
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Shrimp Gyoza
Ingredients
- 12 oz (350g) shrimp, peeled and deveined, cut into small pieces
- 1/2 teaspoon ginger, grated, optional
- 1/2 cup cabbage, shredded
- 1 tablespoon scallion, chopped
- 1 teaspoon Japanese cooking sake
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 20 gyoza wrappers
- 1 tablespoons oil , for pan-frying
- 1/2 cup water
- Ponzu sauce , for dipping
- white sesame , for garnishing
- 1/2 teaspoon salt
Instructions
- Combine the shrimp, ginger (if using), cabbage, scallions, sake, mirin, salt, and sesame oil in a bowl. Stir and mix well to form a sticky filling.
- Place a piece of gyoza wrapper in your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper, being careful not to overfill. Dip your index finger into a small bowl of water and circle it around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half-moon shape, then pleat and pinch the edges to seal.
- Finish by pressing the edges with your thumb and index finger to ensure the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
- Use a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil over medium-low heat, then arrange the gyoza in the skillet. Pan-fry until the bottoms are golden brown and crispy.
- Add the water and cover the skillet with a lid. Steam the gyoza until the water has completely evaporated. Serve the gyoza warm with Ponzu sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe! I would say this recipe is definitely zuma level ??
Hi Kristina, wow, your shrimp gyoza looks amazing. I am so glad you enjoyed my recipe. Thanks for the 5 stars rating. Please check out more recipes on my site: https://www.666630.xyz/recipes/
Can you please give us the recipe for the sauce?
I just use this sauce.
How do I maintain the crisp skin after pouring in the 1/2 water?
The water will dry up and the gyoza will have crispy bottoms still.
GREAT recipe! Fast and easy and soooooo delicious!
Thank you!?
What can I use instead of sake and mirin?
White wine and a bit of sugar.
These are really delicious. I used twice the amount of shredded cabbage, salted it, let it sit 10 minutes, and then squeezed it dry. More veggies are good veggies…
Awesome, love it.
Hello, may i know which brand of gyoza skin are you using?
It doesn’t matter, just buy any brand is fine.
You mentioned being able to freeze these. When in the process could I freeze them and how to finish them for serving. These are delicious.
After wrapping you can freeze in a ziplock bag. Thaw and cook accordingly.
What is the dipping sauce? It looks delicious!!
Just ponzu with some sesame, and chili oil, if you want.
Love gyoza, these look good.