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1
Preparation1: Remove the shells from the shrimp and blanch briefly.
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2
Chop half of the shrimp.
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3
Pound the remaining with a knife until it becomes sticky.
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4
Preparation2: Boil the edamame (frozen is also fine), and remove the beans from the pods.
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5
Preparation3: Grate the ginger.
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6
Add all the filing ingredients into a bowl, and mix well.
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7
How to wrap the filling 1: Place the filling in the middle of the gyoza skin, fold the two flaps to meet in the middle, and stick them together as shown in the picture.
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8
How to wrap the filling 2: Fold the open flap in the middle and stick it to the part where it's been sealed during Step 5.
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9
How to wrap the filling 3: Fold the top flap in the middle and stick it to the seams.
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10
How to wrap the filling 4: Fold the bottom flap in the middle and stick it to the seams using the same method as Step 7.
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11
How to wrap the filling 5: Press each open flap and seal completely as shown in the picture.
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12
How to wrap the filling6: Do the same with the other flap.
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13
How to wrap the filling7: When everything is sealed, it should look like this.
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14
How to wrap the filling8: Place it on your palm, lay all the pleats in the same direction, and pinch the middle while twisting the tips of the pleats using your fingers.
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15
How to wrap the filling9: And done.
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16
Steam them in a steamer.
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17
Line the steamer with parchment paper (or lettuce), and place the gyoza dumplings with some space in between.
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18
Cover with a lid, and steam for 10 minutes over medium heat.
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19
When the skins become translucent, and the dumplings become plump, they are ready to be served.
