SHRIMP GYOZA Recipe

I recently experimented with a recipe for Shrimp Cabbage Dumplings using tender shrimp, crisp napa cabbage and a touch of ginger. The blend of garlic and green onions adds a fresh zing that pairs perfectly with the delicate wrapper. Each bite is a harmonious balance of subtle flavors and textures.

I’ve been experimenting with Japanese fare for a while now and I finally came up with a shrimp gyoza recipe that totally stands out. It all starts with 200 grams shrimp, roughly chopped, combined with 1 cup finely chopped napa cabbage.

I toss in 2 diced green onions, 2 minced garlic cloves and a teaspoon of fresh grated ginger to pack in the flavor. Then I mix it with a lightly beaten egg, a tablespoon of soy sauce, a teaspoon of sesame oil, and a pinch of cornstarch to bind everything together.

I use 24 gyoza wrappers to form these little pockets full of seafood dumplings magic. I fry them up in a little vegetable oil until they get that desirable crispy edge, sealing each with 3 tablespoons of water.

Trust me, if you’re looking to master how to make shrimp dumplings at home, this recipe’s definitely worth a try.

Why I Like this Recipe

I really love this recipe for a few reasons. First, when I cook these shrimp gyoza I feel like an actual chef in my own kitchen because the steps are fun and not too complicated. Secondly, I enjoy how the shrimp and cabbage blend together—the mix of textures and flavors always reminds me of cozy family dinners. Another thing I like is the crispy bottom paired with the juicy filling; it makes every bite feel special, even if the recipe isn’t perfect every single time. Lastly, I appreciate how customizable it is; I can tweak the seasonings or add my own twist, which makes the whole cooking experience feel personal and unique.

Ingredients

• Shrimp are a lean protein option with a delicate flavor and natural sweetness.
• Napa cabbage is crunchy, low calorie, and rich in dietary fiber for a light texture.
• Green onions provide vitamins and mild spice enhancing overall freshness and visual appeal.
• Garlic is aromatic and boosts flavor and health with natural antibacterial properties.
• Fresh ginger adds zesty warmth and aids digestion with a unique spicy kick.
• Soy sauce brings salty, umami depth enriching the flavor profile of the dumplings.
• Sesame oil imparts a nutty aroma and subtle richness perfect for finishing touches.
• Egg binds ingredients together while adding moisture and richness to the filling.

Ingredient Quantities

• 200 grams shrimp, peeled and deveined, roughly chopped
• 1 cup napa cabbage, finely chopped
• 2 green onions, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 egg, lightly beaten
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 24 gyoza wrappers
• Vegetable oil for frying
• 3 tablespoons water to seal the dumplings
• Salt to taste
• Pepper to taste

How to Make this

1. In a large bowl, combine the roughly chopped shrimp, finely chopped napa cabbage, diced green onions, minced garlic, grated ginger, beaten egg, soy sauce, sesame oil, cornstarch, salt and pepper. Mix everything together until evenly combined.

2. Place a gyoza wrapper on a clean surface and spoon about 1 teaspoon of the shrimp mixture in the center.

3. Wet the edges of the wrapper with a little water (use about 3 tablespoons water overall as you work through all wrappers) to help seal the dumplings.

4. Fold the wrapper in half over the filling and press the edges together firmly. Crimp the edges if you can to make sure the dumpling is tightly sealed.

5. Repeat the process with the remaining wrappers and filling.

6. Heat a bit of vegetable oil in a large non-stick pan over medium heat.

7. Place the dumplings in the pan, being sure not to overcrowd it. Fry them for about 2 to 3 minutes until the bottom turns a light golden brown.

8. Carefully add a bit more water to the pan—enough to cover the bottom lightly—and then quickly cover the pan with a lid to steam the dumplings. Let them steam for about 4 to 5 minutes.

9. Remove the lid and continue cooking for another minute if you want a crispier bottom.

10. Remove the dumplings from the pan and serve them hot with your favorite dipping sauce. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Cutting board and sharp knife
3. Measuring spoons and a measuring cup
4. Spatula or mixing spoon
5. A clean, flat surface for assembling the dumplings
6. Small bowl for the water used to seal the dumplings
7. Large non-stick frying pan
8. Lid that fits the frying pan

FAQ

SHRIMP GYOZA Recipe Substitutions and Variations

• If you don’t fancy shrimp, you can try using finely chopped scallops or small chunks of white fish as a substitute.
• Napa cabbage is great but if you are in a pinch you can swap it with regular cabbage or even some bok choy leaves.
• No soy sauce? Use tamari or coconut aminos; just note they are a bit sweeter.
• If you’re out of fresh ginger, you can use half a teaspoon of ground ginger instead.
• Can’t find gyoza wrappers? Wonton wrappers will work almost as good.

Pro Tips

1. Make sure you dont overfill each dumpling cuz if theres too much filling it gets hard to seal and might tear during cooking.
2. Be sure to heat your pan well before adding the dumplings and dont crowd the pan; it helps to get a nice golden bottom and makes it easier to steam evenly.
3. When adding water to steam, pour slowly and cover quickly so that the dumplings cook through without getting soggy.
4. Before you make the whole batch, try cooking one dumpling as a test run to check the seasoning and cooking time; that way you can adjust if needed.