Serves 50
60 min
Shrimp-and-Shiitake Gyoza
Recipe GLPRfd17dda2f56f7e
Pan-fried dumplings filled with tender shrimp, earthy shiitake mushrooms, fresh asparagus, and aromatic shallots, finished with a savory oyster sauce and topped with bright cilantro and scallion. These delicate gyoza offer a perfect balance of umami flavors and vegetables in every bite.
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Ingredients
1 pound shelled and deveined shrimp
4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
4 ounces asparagus, thinly sliced crosswise
1 medium shallot, sliced
4 tablespoons oyster sauce
2 tablespoons chopped fresh cilantro
1 scallion, finely chopped
1/2 teaspoon kosher salt
1 package One 10- to 12-ounce package gyoza wrappers
1/4 cup plus 1 tablespoon vegetable oil
Directions
Prepare the filling by combining the sliced shiitake mushroom caps, asparagus slices, and shallot slices in a large mixing bowl.
Chop the shrimp into small, bite-sized pieces and add them to the vegetable mixture along with the oyster sauce, cilantro, scallion, and kosher salt. Stir well to combine all ingredients evenly.
Place a gyoza wrapper on a clean work surface. Spoon approximately 1 teaspoon of filling into the center of the wrapper, being careful not to overfill.
Wet the edges of the wrapper with water using a finger or pastry brush. Fold the wrapper in half to create a half-moon shape and press the edges firmly to seal, then crimp the curved edge with your fingers to create the characteristic gyoza texture. Repeat with remaining wrappers and filling.
Heat 2 tablespoons of the vegetable oil in a large skillet or wok over medium-high heat.
Working in batches to avoid crowding, arrange gyoza seam-side up in the hot oil and cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
Add a splash of water to the pan (approximately 1/4 cup per batch), immediately cover with a lid, and steam the gyoza for 5 to 6 minutes until the tops are tender and the shrimp filling reaches an internal temperature of 145°F.
Transfer the cooked gyoza to a serving plate. Repeat steps 5 through 7 with the remaining batches, adding additional vegetable oil as needed between batches.
Serve the gyoza hot, with additional oyster sauce on the side for dipping if desired.
