Crispy Shrimp Gyoza Recipe
Prep Time:
30 minutes
Cook Time:
Servings:
2 - 4
Ingredients
  • 12 tiger prawns (about 4 inches long by 1 inch wide)
  • Salt and pepper
  • 12 (4-inch) gyoza wrappers (the ones that come in stacks of jillions
  • canola oil
  • water
  • hot sesame oil
  • soy sauce
  • sesame seeds
  • scallions
Directions
  1. Find a smallish (6- or 7-inch) nonstick skillet with a tight-fitting lid (please make sure you locate the lid before you start; you don't want to be running around the kitchen with gyoza frying in hot oil). Now you’re ready to start.
  2. Season prawn tails with salt and pepper.
  3. Place 1 prawn slightly off center on one of the gyoza wrappers, leaving 1 inch at the top and making sure the tail extends beyond the edge of the wrapper. 
  4. Moisten the edges with water, either with your fingers (preferred – one less thing to wash) or a pastry brush (you sticklers know who you are).
  5. Fold wrapper over, sealing tightly with your fingers.
  6. Repeat with remaining gyoza, covering prepared gyoza with a kitchen towel to prevent them from drying out.
  7. Heat 1 tablespoon oil in the skillet until very hot and almost (but not) smoking.
  8. Arrange 6 gyoza in a concentric circle in the skillet (they can be touching).
  9. Fry for 1-2 minutes, then add 1 1/2 - 2 tablespoons water, cover, and continue to cook until the water is evaporated and the undersides of the gyoza are crisped and deeply browned, 2-3 minutes.
  10. Uncover, flip (you can practice doing it pancake-style, or fink out and use tongs), and crisp 1 additional minute, just so the second side doesn’t seem neglected and pale.
  11. Repeat with remaining prawns and wrappers.
  12. Transfer to a plate, shake on some soy sauce and sesame oil, garnish with sesame seeds and scallions, and serve or eat right away. 
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