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​[Recipe by Ms.Sassa] Shrimp and Nira chive Gyoza

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Shrimp and Nira chive Gyoza

Ingredients:(serves 3~4)




Nira Chive (chopped finely)………………..2 cups

raw shrimp (peeled and deveined)………..6 oz

egg…………………………………………….1 (size large)

sake…………………………………………..1 table spoon

katakuri-ko(potato starch)…………………..1 1/2 table spoon

sesame oil…………………………………….1 table spoon

grated ginger………………………………….1/2 tea spoon

gyoza skin…………………………………….25~30

salt and pepper………………………………1 pinch

soy sauce……………………………………..1 1/2 tea spoon

Dipping sauce:

soy sauce………………………………..2 table spoons

rice vinegar………………………………1 table spoons

hot sesame oil (optional)

Japanese hot mustard (optional)

*mix soy sauce and rice vinegar. Add hot sesame oil accordingly and squeeze some hot mustard on side of the plate.

Direction:

1. mince raw shrimp using sharp knife until slightly pasty.

2. in a big bowl, mix shrimp paste, chopped chive, egg and mix well with hand.

3. add sake, katakuri ko starch, sesame oil, grated ginger, soy sauce and salt and pepper and mix well

4. Place 1tsp of shrimp filling on center of the gyoza skin. Wet your index finger and run it around the rim of the gyoza  skin. Then fold it into half and seal the edge very well by pressing well. (If there is any space, the filling will come out during cooking)

5. Boil a big pot of water and put prepared gyoza into the boiling water. When the gyoza starts to float on the surface, cook another 3 minutes and drain well.

6. Place them on plate and serve with dipping sauce while hot.

Tips:

You can also fry them one side using frying pan with lid. You can also substitute shrimp with other minced meat, such as chicken, beef, pork, etc. Adjust dipping sauce proportion to match your taste. You can also use ponzu for dipping sauce.!