My F&W
quick save (...)
Shrimp-and-Shiitake Gyoza
© Lucas Allen

Shrimp-and-Shiitake Gyoza

  • TOTAL TIME: 1 HR
  • SERVINGS: 50 gyoza
  • STAFF-FAVORITE

Chef Jesse Cruz serves these juicy dumplings with a citrus-soy dipping sauce and edamame-avocado puree. But the shrimp-and-shiitake-stuffed gyoza are also delicious on their own, or with a bowl of unadulterated soy sauce.

  1. 1/4 cup plus 1 tablespoon vegetable oil
  2. 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
  3. 4 ounces asparagus, thinly sliced crosswise
  4. 1 medium shallot, sliced
  5. 1 pound shelled and deveined shrimp
  6. 4 tablespoons oyster sauce
  7. 2 tablespoons chopped cilantro
  8. 1 scallion, finely chopped
  9. 1/2 teaspoon kosher salt
  10. One 10- to 12-ounce package gyoza wrappers
  1. In a skillet, heat 1 tablespoon of the oil. Stir-fry the shiitake, asparagus and shallot over high heat until softened, about 8 minutes. Transfer to a bowl to cool. In a food processor, pulse half of the shrimp until smooth. Coarsely chop the remaining shrimp. Add all of the shrimp to the vegetables with the oyster sauce, cilantro, scallion and salt.
  2. Working in batches, lightly brush the edges of the gyoza wrappers with water. Spoon a scant tablespoon of the filling in the center of each wrapper and fold in half, pressing to seal. Arrange the gyoza on a wax paper–lined baking sheet, seam side up, and cover with a damp paper towel.
  3. Divide the remaining 1/4 cup of oil between 2 large nonstick skillets. Arrange the gyoza in the skillets seam side up in 2 concentric circles without touching. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water to each skillet, cover and cook until the water has evaporated and the dumplings are cooked through, about 5 minutes. Uncover the skillets and cook until the gyoza bottoms are browned and crisp, about 1 minute. Transfer the gyoza to a plate and serve.
Serve With

John deBary's Kansai Kick.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.