- TOTAL TIME: 1 HR
- SERVINGS: 50 gyoza
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.
- 1/4 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
- 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.
John deBary's Kansai Kick.