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1
Defrost and shell shrimp, then boil.
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2
Once shrimp is cooked, chop the shrimp and scallions, grate the ginger, and combine them with the garlic, sesame oil, rice wine and egg white in a bowl.
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3
Spoon about 1 tablespoons of filling onto each wrapper until there is no more filling.
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4
Fold over your wrapper and press together the edges, wetting them first, and crimping them as you go.
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5
Put the gyoza on a baking sheet and freeze in freezer for 20 minute.
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6
Remove gyoza and place them in a pan in rows. fill pan with about 1/2 inch water. Top with a lid and allow to boil until there is barely any water left (time will vary.).
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7
When the water is very low, add 1-2 tablespoons olive oil, and fry gyoza til bottoms are brown and crispy (but not burnt!).
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8
Scoop gyoza out with a spatula and serve!
