These are gyoza dumplings (Japanese potstickers) with shrimp filling.
Ingredients:
- 2/3 lb medium raw shrimp, shelled and deveined
- 1/4 lb cabbage or hakusai (chinese cabbage), finely chopped
- 1 Tbsp chopped green onion
- 2 tsp grated ginger
- 2 tsp sake
- 1 tsp salt
- 1 tsp sesame oil
- 2 tsp katakuriko or corn starch
- 20 - 24 gyoza wrappers
- *oil for frying
Preparation:
Lightly boil chopped cabbage and drain. Let it cool. Squeeze the cabbage to remove the water and place in a medium bowl. Finely chop shrimp and put in the bowl. Add green onion and ginger in the bowl and mix well. Season with sake, salt, sesame oil. Add katakuriko and mix well. Take a gyoza
wrapper and place a spoonful of filling in the middle of the wrapper. Put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Repeat the process to make more gyoza dumplings. Heat oil in a large skillet. Place gyoza in the skillet and fry on high heat until the bottoms of gyoza become brown. Turn down the heat to low. Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone. Serve gyoza with dipping sauce on the side. For dipping sauce, mix a 1:1 ratio of soy sauce to rice vinegar and add some karashi mustard if you would like.
*Makes 4 servings
*Makes 4 servings