Shrimp-and-Shiitake Gyoza

Name: Shrimp-and-Shiitake Gyoza
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 50
Cuisine: Asian
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

Recipe GLPRfd17dda2f56f7e

Asian

Appetizer

60 min

22 cal

Servings: 50

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

Shrimp and shiitake are both available at any Charlotte grocer, and this recipe works well with local coastal shrimp; however, fresh shiitake mushrooms cost $8–12 per pound, driving per-serving cost above $2 even with the large batch. The stated 60 minutes is honest for folding 50 dumplings if you work briskly, but account for an extra 15 minutes if you are new to pleating. This is a low-fuss make-ahead dish that reheats beautifully, making it ideal for meal prep or a hands-on family cooking day; the only real caveat is the mushroom expense for a weeknight, and the assumption that you are confident with gyoza folding or have help.