Pan-fried Prawn Gyoza Dumplings (Shrimp Potstickers) | Sudachi Recipes (2024)

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What is Prawn Gyoza?

Gyoza, commonly called potstickers in English, is a celebrated dumpling dish that traces its roots back to China. This culinary delight significantly impacted Japan during the Showa period (1926-1989), drawing inspiration from the Chinese Jiaozi.

However, the preferred version in China is sui-gyoza (boiled), a far cry from the pan-fried dumplings adored in Japan. What’s unique about gyoza is its definition— “dumplings crafted from flour and filled with various ingredients.” This broad framework allows for delightful diversity in shapes and fillings, varying from country to country.

The standard pan-fried gyoza in Japan is meat gyoza, traditionally stuffed with ground pork and vegetables. It could be said that prawn gyoza can be made by simply substituting the pork filling with shrimp. However, in Japan, “shrimp dumplings” are often made with a combination of both pork and shrimp for easier wrapping and added flavor.

Despite this, the prawn gyoza recipe I will introduce here does not use any pork at all, only plenty of shrimp!

The Ultimate Preparation Guide

The beauty of creating gyoza at home is the fact that you are involved in each and every stage of making—from crafting the gyoza wrapper to mixing the filling, pan-frying, and even creating your dipping sauce. The magic of gyoza lies in its incredible flexibility; the final dish can dramatically vary based on your chosen preparation method.

I’ll guide you through each step in the upcoming section, sharing personal recommendations from my kitchen experiments.

Choosing the Right Gyoza Wrapper

Let’s begin by focusing on the humble gyoza wrapper. These wrappers are a staple in every supermarket in Japan, but they may not be as readily available in certain countries.

If you want to start with a commercially available wrapper, you’ll find that most of them generally range from 8.5 to 9.5 cm in diameter. I highly recommend opting for the larger 9.5 cm size. Not only does it make the wrapping process a breeze, but it also allows you to envelop the same amount of filling with fewer wrappers which is more time efficient!

Don’t worry if you can’t locate these wrappers at your local supermarket—you can always step into the shoes of a seasoned artisan and make your own! Crafting gyoza wrappers is as straightforward as it gets; armed with cake flour, strong flour, water, and salt, you’re all set.

For those ready to take on this challenge, check out my recipe for homemade dumpling wrappers. Are you ready to add your personal touch to your gyoza?

If you want to go extra wild, you can even add some experimental colors and seasonings to make your gyoza totally unique. Below you can see a picture of my black gyoza wrappers I made with squid ink. Other options include matcha powder (green), turmeric (yellow) or even betroot juice (pink) just to name a few. Have fun with it!

Shaping Gyoza into a Half-Moon

Next, we tackle the shape of the dumpling—the iconic half-moon shape that makes gyoza so instantly recognizable. If you’re new to wrapping dumplings, this might seem daunting, but trust me, once you get into the rhythm, it becomes second nature.

As someone who isn’t naturally gifted in crafts requiring dexterity, I assure you, I learned the ropes fairly quickly. And once I did, wrapping those dumplings was a breeze.

Now, let me share the simplest way to wrap those dumplings neatly—a method that’ll make you feel like a professional in no time. Let’s dive into the details.

• The ideal amount of folds – The number of folds in the gyoza depends on the width of the top skin fold. In my experience, the easiest to wrap is four or five; six requires a little more work because the width of the fold must be much finer. If you wrap the gyoza with the same number, they will look more consistent when fried together.
• The amount of filling – One of the most important things to remember is the fillings. If it is too much, it may stick out from the edges during wrapping, or the wrapper may tear. Basically, for a standard-sized wrapper, about a teaspoon is a safe amount.
• Spread the filling – It is recommended that the dumpling filling be spread on a wrapper rather than placed in a heap. This makes it less likely to be overfilled and easier to wrap neatly.

STEP

Spread the filling

Place the wrapper on your palm and spread 1 tbsp of mixture in the middle.

STEP

Wet the edges

Use a small amount of water to wet the edges. This will seal your gyoza and prevent leaks.

STEP

Pinch the corner

Start the folding process by pinching one corner first.

STEP

Pleat and press

From there, continue to use your thumbs to space out and press down each pleat until you reach the end of the wrapper. Press down firmly to seal.

The Secret to Pan Fried Gyoza: Golden Brown and Crispy

Pan-frying gyoza that boasts a perfect crispy finish involves a few clever tricks. For instance, in the case of my pork dumpling recipe, I added a bit of flour to the water in the pan can result in beautiful “winged” gyoza (hane gyoza).

For this time, I’ll share a different secret technique—”adding boiling water instead of cold water”. This method gives the dumplings a soft, plump fold and a wonderfully crispy surface. I prefer using boiling water because it doesn’t drastically lower the temperature of the pan, ensuring an even and gorgeous sear.

A bonus? When you pour boiling water into the mix, the gluten in the wheat immediately clumps together, preventing the dumpling from sticking to each other. All you need is boiled water, so please give it a try!

Gyoza Dipping Sauces

Last but certainly not least, let’s discuss the dipping sauce that takes our gyoza to the next level. The most popular choice is a zingy concoction of soy sauce, vinegar, and raayu (sesame oil-based chili oil). If you’re fond of the traditional route, you can check out my classic gyoza dipping sauce recipe right here.

For our prawn gyoza this time, though, we’ve opted to pair it with a ponzu sauce. Its tangy, citrusy notes harmonize perfectly with the delicate flavor of shrimp.

Remember, the world of gyoza dipping sauces is as diverse as your imagination allows. Feel free to experiment with various condiments and create a signature sauce that suits your taste.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Shrimp Gyoza at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Chop the prawns

Deshell, devein and wash your prawns before using a knife to finely chop them until they reach a paste-like consistency. You don’t need to be too thorough here. We use a knife (instead of a food processor) so that the texture is a little chunky.

STEP

Make the filling

Transfer the prawns to a mixing bowl and add black pepper, soy sauce, sake, grated garlic, grated ginger, scallop stock powder, cornstarch, garlic chives and white onion. Mix until the ingredients are evenly distributed.

STEP

Assemble

Take a gyoza wrapper and place it on your flattened palm. Add 1 tbsp of filling to the center and spread it evenly, leaving a finger-width border around the edge. Lightly wet the edge with cold water.

Fold the wrapper in half but don’t let the edges touch yet. Pinch one corner to start the pleat.

Make a small fold and press it down to make another pleat. Continue until the gyoza is sealed.

Press the pleats one last time to secure them.

STEP

Fry

Heat a frying pan on medium and once hot, add the cooking oil. Place the gyoza with the base flat to the bottom of the pan. Fry until golden underneath. While you wait, boil some water.

STEP

Steam

Once the underneath is browned, pour the boiled water around the pan and place a lid on top. Leave the gyoza to cook in the steam until the water has almost disappeared.

Once the water is almost gone, remove the lid. Allow the water to evaporate completely and then remove the pan from the heat.

STEP

Make dipping sauce

See Also

Singapore Rice Noodles Recipe

Mix ponzu sauce, soy sauce, sesame oil and chili oil in a small bowl. If you want it a bit spicier, feel free to add some chopped chilies.

STEP

Serve

Flip the gyoza onto a serving plate and squeeze some lemon juice over the top.

Serve with your homemade dipping sauce and enjoy!

Jump to Full Recipe Measurements

How to Store

Like any pan-fried gyoza, if you’re looking to preserve your shrimp gyoza for future feasts, freezing them before cooking is the most recommended.

The perks of freezing gyoza are numerous. First off, it’s a huge time-saver. Handmaking gyoza involves several meticulous steps as explained above—dicing the ingredients, crafting the filling, and wrapping each one in its wrapper. If you prepare a large batch of gyoza and freeze them, you’re saving yourself from future work.

Another advantage is that frozen gyoza doesn’t require thawing. When frozen properly, they retain their fresh taste and texture, ready to be pan-fried whenever the craving strikes. They’re a convenient option for busy days or when you’re looking to simplify your meal prep. There’s a certain delight in cooking up homemade gyoza at a moment’s notice. And here’s the cherry on top: the boiling water technique I introduced earlier works wonders with frozen gyoza!

When storing uncooked gyoza, you might be tempted to pop them into the fridge. However, that’s a no-go. The water content in the filling can lead to soggy dumplings—a fate we’d all like to avoid.

If you have leftover gyoza after cooking, it’s okay to store them in the fridge for about 24 hours and reheat them in a frying pan to revive their crispiness. I don’t recommend freezing cooked gyoza, since the texture deteriorates after cooking.

I hope you enjoy this Shrimp Gyoza recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!