Dumplings/Gyoza

My friend, Natalie, and I both had a long day today.  After battling INSANE Houston traffic, we ended up at our regular sushi place (just in time to order happy hour appetizers!).  We ordered edamame and gyoza as usual... only the gyoza is no longer really all that good.  It was fine, but after this recipe I made a couple weeks ago nothing else really measures up.  It takes some time to put it together, but it's most definitely worth it!   In order to share this tastiness with whomever else has been disappointed by lack-luster gyoza, here you go!

Shrimp and Pork Dumplings/Gyoza

Filling:

1 1/2 to 2 lbs shrimp, peeled/deveined (don't worry about the size-- you're going to chop it anyway)

1 lb ground pork

3 T. toasted sesame oil

3 T. low sodium soy sauce

1 T. cornstarch

3 T. fresh ginger (you can use the fresh grated in the tube-- equal amounts)

4-5 cloves garlic, minced

4 scallions, finely chopped

4 egg whites

Juice of 1 lemon (or to taste)

Kosher salt and black pepper

4 oz can water chestnuts; chopped

Wrappers:

Round wonton wrappers (square works too if that's all you find)

Sauces:

Chili Soy Sauce:

1/4 cup vegetable oil

1 T red chili sauce (i.e. Sriracha)

2 T reduced sodium soy sauce

Scallion Ginger Sauce:

1/4 cup rice wine vinegar

1/4 cup reduced sodium soy sauce

1 T. brown sugar

1 finely chopped scallion

1/4 tsp fresh ginger

Directions:

Finely chop the shrimp, garlic, and green onions.  Mix together with the ground pork, sesame oil, soy sauce, cornstarch, ginger, egg whites, and lemon.  Season with salt and pepper.  Fold in the chopped water chestnuts.

Place a wonton wrapper on a clean cutting board and add a small amount of filling in the center.  Brush the edges of the wrapper with water (I use my finger).  Take one edge of the wrapper and fold it to the other to create a half moon shape, and make folds/pleats to press the two sides together until the filling is fully enveloped.  Add just enough filling to make it full, but not so much that it squeezes out :)  It may take a couple tries to get the perfect amount.

After making many of the gyoza, heat the skillet with 1-2 T oil over medium-high heat.  Add a few of the dumplings to the hot pan, smooth sides down.  Let them sear 1-2 minutes, then add about 1/2 cup water, cover, and let steam until cooked-- about 3-4 minutes.  Serve with sauces and enjoy!