Gyoza are so small and so delicious but so expensive to buy when you want to eat lots of them!  What better way to indulge then to make them yourself at home.  You can create a filling to your exact taste and have the pleasure of gorging on as many as you like in your own home without worrying if anyone in the restaurant is judging you by how many gyoza your table is overflowing with. My lovely daddy did me a huge favour in going to his local Japanese food store and picking me up a pack of gyoza wrappers.  He then hand-delivered them to my work on Oxford Street as I was so desperate for them.  Why are dad's so cute?  I made a whole load of gyoza at home on Saturday night and then thought it only fair to share the dumpling heaven with daddy.  I packaged up some of the mixture and wrappers and took them to his house the next day where we had father daughter gyoza making fun.

  • 2 packets raw shrimp, peeled, deveined and diced
  • 1 cup shredded green cabbage
  • 2 spring onions, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon mirin
  • salt and black pepper to taste
  • 36 gyoza wrappers
  • 2 tablespoons vegetable oil
  • Soy sauce and sweet chilli for serving
In a large bowl, combine shrimp, cabbage, spring onions, ginger, sesame oil, mirin, salt and pepper.
Place wrappers on a work surface. Spoon 1 teaspoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat vegetable oil in a large pan over medium heat. Add the dumplings and cook until golden and crisp, about 2 minutes on each side.
Serve hot immediately with a pot of soy sauce and sweet chilli for dunking.

Recipe adapted from here

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