Gyoza (Japanese Dumplings) has been one of our favorite food in Japanese cuisine. A friend introduced me to Gyoza who prepared it once for us and since then we have been hooked on to making and relishing them often in addition to the other Japanese delicacies. These crescent-shaped dumplings are filled with minced filling mostly pan-fried or steamed. The pan-fried Gyoza looks amazingly beautiful and appetizing with the super crispy Lattice.
Presenting this recipe with some improvisation in the stuffing by adding some spice to it, making it Spicy Shrimp lemon coriander filling that tastes even tastier and yummier.
Do try it out and I am sure you will love it.
Here is the recipe.
Ingredients
For the dough (Makes 24 Wrappers)
250gm all-purpose flour
½ cup Water
½ tsp salt
For the Veg. Filling
1/4th Cabbage
1 small carrot
1 King Oyster Mushroom or ½ cup of Button mushrooms
½ cup of Chives or Spring Onion
2 tsp Soya Sauce
1 tsp Ginger
1 tsp Garlic
1 tsp Sesame oil/Chilly Oil
Salt to taste
For the Shrimp lemon coriander Filling
6 medium to large size prawns cleaned and deveined
1 tsp Soya Sauce
½ tsp Ginger
½ tsp Garlic
½ tsp Sesame oil/ Chilly oil
½ cup finely chopped chives or spring onion greens
1/4th cup finely chopped fresh coriander
½ tsp green chili sauce
½ tsp lemon juice
Oil for shallow frying
4 1/2 Corn flour
For the Dip
2 tbsp Soya Sauce
2 drops of Chilly oil
Procedure
Take all-purpose flour, salt, and water in a deep bottom vessel and make a dough. Let it rest for an hour or two.
Now make the fillings ready.
For the Veg. filling finely chop Cabbage, carrot, Chives or spring onion, mushrooms, ginger & garlic.
Add soya sauce, Sesame or chilly oil, and salt. Toss well and keep aside.
For the Shrimp lemon coriander filling, blend the cleaned and deveined shrimps in a mixer along with salt and soya sauce.
Add finely chopped ginger garlic, chives or spring onion, and sesame or chilly oil to it.
As an innovation, I add green Chili sauce which gives it a nice punch.
Squeeze in lemon juice and chopped fresh coriander that gives an amazing freshness to the filling.
Once both the fillings are ready keep them aside.
After the dough has rested enough, cut them into 24 balls, and roll the dumpling wrappers.
Sprinkle some flour on the plate and keep the rolled wrappers on it one next to the other. Do not overlap.
One by one start to fill and shape the Gyoza.
Once one batch of 6-7 Gyoza is ready, heat oil in a flat bottom non-stick pan. Place the gyoza on it forming a circle of gyoza.
Prepare a slurry with half a cup water and add 1 ½ tbs cornflour. Mix it and pour it on the dumplings and its sides as such that the side gap between two Gyoza is filled in by the cornflour slurry.
Cover the lid and let it cook for 5-8mins on low flame.
Open the lid and let it cook without lid on a medium flame for
5-7mins until the crust turns slightly golden brown forming crispy Lattice
all around the Gyoza
Now take a plate, overturn it on the pan and overturn the pan onto the plate so that the Gyoza with the net falls on the plate smoothly without breaking. Which has to be cooked on the reverse side by placing it on the pan again without a lid for 5-7mins.
Gyoza with crispy lattice is ready to serve hot with Soya sauce adding a few drops of chilly oil to it.
Tips & Notes
Traditionally Japanese Gyoza filling only includes Chives, Cabbage, Chilly oil, soya sauce, and ginger, garlic, salt, and pepper. My version includes carrots, mushrooms.
Tastes good with peanut sauce as well.
Usually, the filling for any dumplings is not as spicy but flavors are mild but the shrimp filling, I have created is my innovation with a ting of spice, and believe me it works well with Peanut sauce as well as Soya sauce as a dip.
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