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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shrimp-and-Shiitake Gyoza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions