Shrimp, Chive and Cilantro Gyoza
I love dumplings of all sorts
- 1 pack of gyoza wraps, the circular kind
- 1 lb of shrimp, cleaned and deveined
- 1 small bunch of chives
- 1 1/2 cup of chopped cilantro
- 3-4 water chestnuts, chopped
- 1 T minced ginger
- 1 clove garlic, minced
- 2 tsp mirin
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp tamari or soysauce
- 1 tsp oyster sauce
- 1 egg beaten + 1 T water
- In a food processor, pulse the shrimp
- In a saute pan, fry garlic and ginger. Add shrimp.
- Add your sauces (mirin, soysauce, oyster sauce) and finish cooking shrimp
- Take off the heat and add chives, water chestnuts, cilantro, and season with salt, pepper. Taste to adjust spices to your palate.
- Drain the excess liquid from your filling
- Set up your gyoza folding station, with your stack of wraps (keep covered with damp towel or saran wrap as you work), beaten egg with 1 T water, and bowl of filling.
- Take a wrap in your palm and wet the edge with the egg mixture. Put about a tablespoon or barely more inside (you don't want to overstuff) and seal the edge with gentle pinching. Fold the sealed edge into several pleats, starting on one side, and finishing on the other. Repeat until your filling is gone.
- To cook, heat a couple spoons of vegetable oil in a pan and fry gyoza until light brown on each side. Add 1/4 cup of water, reduce heat to low, and cover - this will steam the gyoza while the get crisp and golden on the outside.
- For dipping, mix tamari or soysauce with rice vinegar, a drop of honey, and a squeeze of lime. You can add chili oil or chili pepper if you like.