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 

Food & Wine
May 2013


Credit: © Lucas Allen

Recipe Summary

1 hr
50 gyoza


Ingredient Checklist


Instructions Checklist
  • 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.

Serve With

John deBary's Kansai Kick.