Pan-Fried Shrimp Gyoza

Ingredients

• 16 wrappers frozen gyoza wrappers
• 6 oz shrimp, peeled and deveined
• 1 cup green cabbage, finely shredded
• 3 tablespoons soy sauce, divided
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil

Instructions

1. 1

   Roughly chop the shrimp into 1/4-inch pieces — roughly the size of a pea. Place the pieces in a small bowl.

2. 2

   Add the shredded cabbage and 1 tablespoon of soy sauce to the shrimp bowl and stir until combined.

3. 3

   In a separate small bowl, whisk together 2 tablespoons soy sauce and the rice vinegar until uniform — this is your dipping sauce.

4. 4

   Place one gyoza wrapper flat on a cutting board, shiny side down. Spoon 1 teaspoon of the shrimp-cabbage filling into the center.

5. 5

   Dip your finger in water and run it along the top curved edge of the wrapper until wet. Fold the wrapper in half to form a half-moon and press the edges firmly to seal.

6. 6

   Repeat steps 4 and 5 with the remaining wrappers and filling until all 16 dumplings are assembled. Place them on a plate.

7. 7

   Heat the olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering and slides quickly when you tilt the pan, about 60 seconds.

8. 8

   Arrange 8 dumplings flat-side down in the hot oil in a single layer, leaving space between each one, and cook without moving for 2 minutes until the bottoms turn deep golden brown.

9. 9

   Pour 1/4 cup water into the skillet away from the dumplings — it will steam up. Cover tightly with a lid or aluminum foil.

10. 10

    Reduce heat to medium and cook covered for 3 minutes until the water evaporates and the dumplings are cooked through.

11. 11

    Remove the lid, uncover the dumplings, and transfer them to a serving plate.

12. 12

    Repeat steps 8 through 11 with the remaining 8 dumplings and another 1/4 cup water.

13. 13

    Arrange all cooked dumplings on a serving plate with the golden sides facing up. Serve with the dipping sauce on the side.

Tools you’ll need

• cutting board
• knife
• small mixing bowl
• measuring spoons
• 10-inch nonstick skillet
• lid or aluminum foil
• small spoon
• water cup
• plate
• whisk

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