Shrimp-and-Shiitake Gyoza Recipe

Name: Shrimp-and-Shiitake Gyoza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon vegetable oil; 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced; 4 ounces asparagus, thinly sliced crosswise; 1 medium shallot, sliced; 1 pound shelled and deveined shrimp; 4 tablespoons oyster sauce; 2 tablespoons chopped cilantro; 1 scallion, finely chopped; 1/2 teaspoon kosher salt; One 10- to 12-ounce package gyoza wrappers

Servings: persons

1/4 cup plus 1 tablespoon vegetable oil
4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
4 ounces asparagus, thinly sliced crosswise
1 medium shallot, sliced
1 pound shelled and deveined shrimp
4 tablespoons oyster sauce
2 tablespoons chopped cilantro
1 scallion, finely chopped
1/2 teaspoon kosher salt
One 10- to 12-ounce package gyoza wrappers

1
In a skillet, heat 1 tablespoon of the oil.
2
Stir-fry the shiitake, asparagus and shallot over high heat until softened, about 8 minutes.
3
Transfer to a bowl to cool.
4
In a food processor, pulse half of the shrimp until smooth.
5
Coarsely chop the remaining shrimp.
6
Add all of the shrimp to the vegetables with the oyster sauce, cilantro, scallion and salt.
7
Working in batches, lightly brush the edges of the gyoza wrappers with water.
8
Spoon a scant tablespoon of the filling in the center of each wrapper and fold in half, pressing to seal.
9
Arrange the gyoza on a wax paperlined baking sheet, seam side up, and cover with a damp paper towel.
10
Divide the remaining 1/4 cup of oil between 2 large nonstick skillets.
11
Arrange the gyoza in the skillets seam side up in 2 concentric circles without touching.
12
Cook over high heat until the bottoms are lightly browned, 2 minutes.
13
Add 1/2 cup of water to each skillet, cover and cook until the water has evaporated and the dumplings are cooked through, about 5 minutes.
14
Uncover the skillets and cook until the gyoza bottoms are browned and crisp, about 1 minute.
15
Transfer the gyoza to a plate and serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon vegetable oil, 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced, 4 ounces asparagus, thinly sliced crosswise, 1 medium shallot, sliced, and more.

Yes, Shrimp-and-Shiitake Gyoza falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-and-Shiitake Gyoza

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