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.
Slideshow:How to Make Dumplings
1/4 cup plus 1 tablespoon vegetable oil
4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
4 ounces asparagus, thinly sliced crosswise
1 medium shallot, sliced
1 pound shelled and deveined shrimp
4 tablespoons oyster sauce
2 tablespoons chopped cilantro
1 scallion, finely chopped
1/2 teaspoon kosher salt
One 10- to 12-ounce package gyoza wrappers
How to Make It
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.
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.
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.