Jamal_
Tasty Apprentice
Enjoy the delightful flavors and textures of Ebi Gyoza, Japanese shrimp dumplings that are crispy on the bottom and tender inside.
**Ingredients**:
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1 cup napa cabbage, finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 24 gyoza wrappers
- Vegetable oil, for frying
- 1/2 cup water
- Soy sauce and rice vinegar (for dipping)
**Instructions**:
1. **Prepare the Filling**:
- In a large bowl, combine the chopped shrimp, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix well until thoroughly combined.
2. **Assemble the Gyoza**:
- Place a gyoza wrapper in the palm of your hand. Add about 1 teaspoon of the filling to the center of the wrapper.
- Moisten the edges of the wrapper with water. Fold the wrapper in half to enclose the filling, pinching the edges together to seal and creating pleats for a traditional gyoza shape.
3. **Cook the Gyoza**:
- Heat a large non-stick skillet over medium-high heat and add 1-2 tablespoons of vegetable oil.
- Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown and crispy.
- Add 1/2 cup of water to the skillet and immediately cover with a lid. Reduce heat to medium and steam for 5-6 minutes, or until the water has evaporated and the gyoza are cooked through.
4. **Serve**:
- Serve the Ebi Gyoza hot with a dipping sauce made of equal parts soy sauce and rice vinegar.
Enjoy the savory and juicy Ebi Gyoza as a delicious appetizer or side dish!
**Ingredients**:- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1 cup napa cabbage, finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 24 gyoza wrappers
- Vegetable oil, for frying
- 1/2 cup water
- Soy sauce and rice vinegar (for dipping)
**Instructions**:1. **Prepare the Filling**:
- In a large bowl, combine the chopped shrimp, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix well until thoroughly combined.
2. **Assemble the Gyoza**:
- Place a gyoza wrapper in the palm of your hand. Add about 1 teaspoon of the filling to the center of the wrapper.
- Moisten the edges of the wrapper with water. Fold the wrapper in half to enclose the filling, pinching the edges together to seal and creating pleats for a traditional gyoza shape.
3. **Cook the Gyoza**:
- Heat a large non-stick skillet over medium-high heat and add 1-2 tablespoons of vegetable oil.
- Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown and crispy.
- Add 1/2 cup of water to the skillet and immediately cover with a lid. Reduce heat to medium and steam for 5-6 minutes, or until the water has evaporated and the gyoza are cooked through.
4. **Serve**:
- Serve the Ebi Gyoza hot with a dipping sauce made of equal parts soy sauce and rice vinegar.
Enjoy the savory and juicy Ebi Gyoza as a delicious appetizer or side dish!
The shrimp filling must be so flavorful. Iโm definitely adding this to my must-try list. Thanks for sharing such an awesome recipe! 
