INGREDIENTS:
In this recipe I am making Shrimp and Ginger Gyoza.
Gyoza is a Japanese type of stuffed dumpling, and let
me tell you, I could eat this ALL DAY LONG, every day.
It is really tasty and simple to make.
About the only downfall to this recipe is the time it takes
to prep and FINELY dice all of the ingredients.
Most of the Gyoza come in a pkg of about 30. So plan
ahead and make all of them, or if you want you can just
make as many as you want, and ziplock/refrig the rest
for no more than a few days.
So it is best to just make the whole kit and kaboodle.
Usually, since I will be finely dicing and chopping all
kinds of things, I like to also make Egg Rolls, and then
Chop Suey, as these two recipes call for almost the
same ingredients.
Now the photo below shows 2 different sizes of
wonton/eggroll wrappers (the square ones) as well as
the Gyoza (the round ones).
If I am going ALL OUT, I will take the Wonton and/or Egg
Roll wrappers and cut them up as shown, and fry them
in a saute pan with oil until crispy. I then place them on
paper towels.
However for this purpose we will be concentrating on
GYOZA.
Gyoza can actually be stuffed with just about anything.
It's called a Japanese style stuffed dumpling, so in a
way you can think about the similarities of this and
Ravioli.
The difference is, Gyoza is very very thin dough and
Ravioli is much thicker. Both are stuffed, and both can
be interchanged with types of stuffings.
ON TO THE SHOW
Here I took about
1 small White or Yellow Onion (you can use Red Onion
as well if you want a milder taste)
3-4 Green Onions (outer skin removed and then diced
fine)
1 clove Garlic, diced very very fine
1 stalk of Celery diced very fine
1 medium sized Carrot, peeled and then diced very very
fine
1 small can of Water Chestnuts, diced very fine
A few strips of Ginger (from the bottle) diced very fine.
IN OTHER WORDS, dice everything very fine.
I also took a small bag of frozen baby salad Shrimps
and rinsed them. They are tiny so you don't have to
dice them.
Take one Gyoza sheet and put a small amount, but
equal amounts of ingredients in the center.
Take your finger and dip it in water, then spread the wet
finger around the center of the Gyoza.
Fold it over
Press the outer edges ever so softly.
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