Hamamatsu Gyoza with a Twist

Ingredients

• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 50g (1.8 oz) shiitake mushrooms, finely chopped 50g (1.8 oz) shiitake mushrooms, finely chopped
• 1 cup cabbage, finely shredded 1 cup cabbage, finely shredded
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the dipping sauce: For the dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1/2 teaspoon chili oil 1/2 teaspoon chili oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, shrimp, shiitake mushrooms, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a gyoza wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water, then fold it in half and pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Heat vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
4. 4.
   Pour 1/4 cup of water into the skillet and immediately cover with a lid. Steam the gyoza for 5 minutes or until the wrappers are translucent and the filling is cooked through.
5. 5.
   While the gyoza are cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, and chili oil in a small bowl. Stir well to combine.
6. 6.
   Remove the lid from the skillet and continue cooking for another 2-3 minutes until the water has evaporated and the bottoms of the gyoza are crispy.
7. 7.
   Serve the Hamamatsu gyoza hot with the dipping sauce on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Shiitake mushrooms — Finely chop the mushrooms to ensure they blend well with the other ingredients and distribute their flavor evenly throughout the filling.

Tips & Tricks

• To achieve a crispy bottom, make sure the skillet is hot before adding the gyoza.
• If you prefer a spicier dipping sauce, add a pinch of red pepper flakes or a dash of hot sauce.
• You can freeze the uncooked gyoza for later use. Just place them on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Serving advice

Serve the Hamamatsu gyoza as an appetizer or as part of a Japanese-inspired meal. Garnish with sliced green onions and toasted sesame seeds for an extra touch of flavor and presentation.

Presentation advice

Arrange the gyoza on a platter, making sure to display their golden brown bottoms. Serve the dipping sauce in small individual bowls or a communal sauce dish for easy access.