Pork and Shrimp Gyoza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 3
Ingredients
  • 2 cups finely chopped bok choy
  • ½ tsp + ¼ tsp salt
  • 2 cloves garlic, chopped fine
  • 1 tsp. fresh ginger, grated
  • 2 Tablespoons green onions, finely chopped
  • 6 oz ground pork
  • 5 oz chopped, cleaned and diced shrimp (about 6 shrimp)
  • ¼ tsp sugar
  • ½ tsp freshly ground black pepper
  • 1 ½ Tablespoon soy sauce
  • 1 tablespoon Seasoned Rice Vinegar
  • **Dipping Sauce
  • 4 Tbsp soy sauce
  • 2 Tbsp rice vinegar, unseasoned
  • 1 tsp chili garlic sauce
Instructions
  1. Chop the bok choy and put it in a separate bowl along with ½ teaspoon of course salt. (I should have soaked it in ice water to clean it off first but it isn’t life or death if you don’t) Let it sit for about 15 minutes so the excess moisture is released. When is ready to use, squeeze out the excess water from the bok choy with your hands. This should reduce to about ½ cup.
  2. In a large bowl, combined the pork, shrimp, bok choy, green onions, ginger and garlic and mix with your hands so all of the ingredients are completely incorporated.
  3. In a smaller bowl, combined the salt, sugar, pepper, seasoned rice vinegar, and soy sauce. Stir it up and then pour it on top of the shrimp/pork mixture. Mix it all together with a spoon (or with your hands)
  4. Have a small glass of water next to you as you prepare your dumplings. Dip your fingers in the water and wet the outer rim of the gyoza wrapper. Scoop a little less than a tablespoon of the meat mixture and place it in the center of the skin. Fold it over and firming press along the rim, making sure there is no air left inside of the wrapper. You can do the fancy crimped edge, but I found that after they were steamed, you could barely tell which ones were crimped and which weren’t (they tasted exactly the same)
  5. In a hot wok or sauté pan, heat 1 tablespoon of canola oil. Place the dumplings in the wok and let them cook for about 2 minutes or until the bottoms look nice and crispy. Then carefully pour less than ¼ cup of water into the wok and cover with a lid to steam and finish cooking the gyoza. Do this for about 6 minutes or until most of the water is gone. If there is still a lot of water but your dumplings look finished, pour out the excess water and cook them for about a minute longer to re-crisp so they don’t get soggy.
  6. For the Dipping Sauce: In a small bowl, mix together the soy sauce, rice vinegar and chili garlic sauce.
  7. Serve immediately.
Recipe by A Sue Chef at https://www.asuechef.com/pork-and-shrimp-gyoza/