Shrimp Gyoza Dumplings

1. 1

   Finely mince the cabbage.

2. 2

   Mix the cabbage with a little salt, massage it in and and squeeze out the excess water.

3. 3

   Finely mince the Chinese chives and green onions.

4. 4

   Add the ground pork and the miso, soy sauce, and mirin, and mix everything together very well with your hands.

5. 5

   Peel and devein the shrimp, leaving the tails on.

6. 6

   Make several small shallow cuts along the inner side of each shrimp, and straighten.

7. 7

   Coat with katakuriko.

8. 8

   Wrap a shrimp and a small amount of the meat mixture in a gyoza skin.

9. 9

   This is how the dumplings look when they're wrapped!

10. 10

    Heat some sesame oil (not included in the ingredient list) in a frying pan.

11. 11

    Line the bottom with the gyoza dumpling, and immediately add 2 cups (500 ml) of boiling water.

12. 12

    Cover the frying pan with a lid, and steam-cook for 7 to 8 minutes over medium heat.

13. 13

    Remove the lid, and when the water in the pan has evaporated, add a little more sesame oil and cook the dumplings until they're golden brown on the bottom.

* Per serving · 4 servings · Values may vary.

No additional tips available.