Shrimp Gyoza

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Shrimp Gyoza


Gyoza, also known as Japanese dumplings or pot-stickers, usually appear in a family meal as the main course. Other times, it is a popular side dish or appetizer at a ramen noodle shop.

There is a variety of different gyoza filling, ranging from pork to beef, chicken or simply vegetables. Compared to meat gyoza, shrimp gyoza is much lighter in its taste. The thin dough wrapper is filled with shrimp and vegetables then pan-fried to perfection. The dish is served with soy sauce or ponzu sauce, which is a kind of citrus soy sauce.

Let’s discover the ultimate recipe for this amazing Japanese dish. This formula is adapted from


  • 1/4 lb. Napa cabbage
  • 2/3 lb. Shrimp, shelled and deveined
  • 1 tbsp. Green onion, finely chopped
  • 2 tsp. Fresh ginger, grated
  • 2 tsp. Sake
  • 1 tsp. Salt
  • 1 tsp. Sesame oil
  • 2 tsp. Corn or potato starch
  • 20 – 24 gyoza wrappers
  • 1 to 2 tbsp. oil (to fry the dumplings)
  • Soy sauce and vinegar (for the sauce)
  • Japanese hot mustard and 7-spice chili powder (optional)

Step by step to make shrimp gyozas

Prepare the filling

Boil napa cabbage leaves, drain and let cool. Squeeze to remove excess water in the leaves. Chop them finely and transfer to a bowl.

Chop the shrimp into small cubes and add to the cabbage bowl.

Add chopped green onion and grated ginger to the mixture and stir well.

Add sake, salt, and sesame oil to season.

Finally, add corn or potato starch and mix well. Use your hands to knead the ingredients if needed.

Wrap the gyoza

Place a small spoonful of shrimp and cabbage filling in the center of a dumpling wrapper.

Wet the edge of the wrapper with water using your finger.

Fold the wrapper in half. Gather its front side and seal the top.

Repeat the same process with the rest of the filling and wrappers.

Cook the gyoza

Take a large skillet, add oil, and place over high heat.

Place the gyoza in the skillet and fry until their bottoms turn brown and crisp up. Adjust the heat to low.

Add 1/4 cup of water in the skillet. Cover the skillet with a lid. Steam on low heat until the water all evaporates.

Transfer the well-cooked gyoza into a dish and serve with dipping sauce.

Mix the sauce

You can opt for either bottled Ponzu or mix your favorite dipping sauce. The ideal recipe is the 1:1 ratio of soy sauce to vinegar

Add Japanese hot mustard or Japanese 7-chili spice powder to lift the sauce’s flavor as your preferences.


Shrimp Gyoza (Japanese Potstickers) Accessed August 1st, 2019