Recipe for Shrimp Gyoza (Japanese Potstickers)

Pork Gyoza (Japanese Potstickers). Shingo Tosha/AFLO/Getty Images
    60 mins
Ratings (5)

Japanese shrimp gyoza, also known as potstickers or dumplings, is a delicious wrapper filled with shrimp and vegetables and pan fried to perfection. It is traditionally served with soy sauce, or a citrus soy sauce such as Ponzu sauce. 

Gyoza is often served as a main course at family meals, or "okazu." It is also a popular side dish or appetizer at ramen noodle shops, as well as some izakaya (Japanese style tapas restaurants). 

Other popular style of gyoza include ground pork filling, a mixture of ground beef and ground pork, ground chicken gyoza, or all vegetable gyoza. This recipe for shrimp gyoza is lighter when compared to some of the more traditional ground meats.

Article Edited by Judy Ung

What You'll Need

  • 1/4 lb cabbage or hakusai (chinese nappa cabbage), finely chopped
  • Water for boiling cabbage or nappa cabbage
  • 2/3 lb medium raw shrimp, shelled and deveined
  • 1 Tbsp chopped green onion
  • 2 tsp grated ginger
  • 2 tsp sake
  • 1 tsp salt
  • 1 tsp sesame oil
  • 2 tsp katakuriko (corn or potato starch)
  • 20 - 24 gyoza wrappers
  • Water for sealing the potstickers
  • Canola oil for frying
  • 1/4 cup water for steaming fried postickers
  • Ponzu sauce (bottled citrus soy sauce); or mix a 1:1 ration of soy sauce to rice vinegar
  • Japanese hot mustard (karashi), optional garnish
  • Shichimi togarashi (Japanese 7-spice chili powder), optional garnish

How to Make It

  1. Lightly boil nappa cabbage leaves and drain. Let it cool. Squeeze the cabbage leaves to remove excess water. Chop the cabbage and place in a medium bowl.
  2. Finely chop shelled, deveined shrimp and add it to the bowl with cabbage.
  3. Add chopped green onion and grated ginger into the bowl and mix cabbage, shrimp and ingredients well.
  4. Season with sake, salt, and sesame oil. Add katakuriko (corn or potato starch) and mix well. Knead the mixture with your hands if needed. 
  1. Take a gyoza wrapper and place a small spoonful of filling (about 1 heaping teaspoon) in the middle of the wrapper.
  2. Put water along the edge of the wrapper by dipping your finger in a small bowl of water.
  3. Fold over half the wrapper to make a semicircle, gathering the front side of the wrapper and sealing the top.
  4. Repeat the process to make more gyoza dumplings until all of the filling is used.
  5. Heat canola oil in a large skillet over high heat. Place gyoza in the skillet and fry ountil the bottoms of gyoza become brown and crisp. Turn down the heat to low.
  6. Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
  7. Serve gyoza with dipping sauce on the side.
  8. For dipping sauce, use either bottled Ponzu (citrus soy sauce), or make your own by mixing a 1:1 ratio of soy sauce to rice vinegar.
  9. For garnish, add karashi (Japanese hot mustard) to the citrus soy sauce if you would like.
  10. Alternatively use shichimi togarshi (Japanese 7-chili spice powder) to garnish the cintrus soy sauce.