Pork and Shrimp Gyoza Dumplings

Prep Time: 30 Minutes
Yields: 4 Servings

Comment:
These Asian dumplings are simple to make, delicious and versatile. The wrappers are available at most specialty food stores and many groceries. Experiment with your own fillings, then pan fry or steam and serve with dipping sauce.

Ingredients for Dumplings:
1 pound (90-110 count) shrimp, peeled
1 pound ground pork
1 tsp chopped ginger
1 tsp minced garlic
¼ cup minced red bell pepper
¼ cup chopped green onions
2 tsps teriyaki sauce
¼ tsp salt
1/8 tsp black pepper
50 gyoza wraps
2 tbsps Canola oil
½ cup water

Method:
Place all ingredients except wrappers in a food processor. Chop until well combined and no large chunks remain, but mixture should retain consistency of ground beef. Cover a large cookie sheet or work surface with parchment or plastic wrap. Working with one wrap at a time, brush edges with water. Place a heaping teaspoon of filling in the middle, fold over and seal edges, pressing firmly with fingers. In a large, heavy skillet, heat oil over medium high heat until slightly smoky. Arrange gyoza in a single layer, seal side up (you may have to fry gyoza in batches). Cover and fry, shaking pan occasionally until bottoms brown, about 2-3 minutes. Pour in water, recover and steam 3-4 minutes or until water is mostly absorbed, Uncover, reduce heat to medium and cook until all the water evaporates and gyoza are crispy. Gyoza may also be steamed by placing in a single layer in a Chinese steamer and following manufacturer’s directions.

Ingredients for Dipping Sauce
2 tbsps sesame oil
3 tbsps brown sugar
½ cup teriyaki sauce
2 tsps minced ginger
1 tbsp finely chopped green onion

Method for sauce:
In a small saucepan over medium-low heat, combine brown sugar and sesame oil until sugar melts. Stir in teriyaki sauce and ginger and bring to a simmer. Remove from heat. Pour into sauce bowl, sprinkle with green onions and serve with gyoza.