Shrimp Gyoza

Featured in the Honolulu Star-Advertiser on July 15, 2015.



Shrimp Gyoza

  • 12 ounces shrimp, peeled and de-veined, tails removed
  • 2 cloves garlic, minced
  • 1/2 tablespoon grated ginger
  • 1 1/2 tablespoons low-sodium shoyu
  • 1 1/2 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1/2 cup chopped green onions
  • 1/2 cup finely shredded cabbage
  • 2 tablespoons cornstarch
  • 30 gyoza wrappers, may substitute with mandoo or won ton pi
  • 2 tablespoons oil, divided
  • 1/2 cup water, divided


  1. Finely mince shrimp almost to a paste consistency; add garlic, ginger, shoyu, mirin, sesame oil, green onions, cabbage and cornstarch.
  2. Mix together until well combined.
  3. Take gyoza wrapper and place 1 tablespoon of filling in the center.
  4. Moisten edges of wrapper with water.
  5. Fold into a half circle and seal pressing firmly.
  6. Repeat with rest of the wrappers.
  7. Heat 1 tablespoon of oil in a medium pan, over medium high.
  8. Add half the gyoza to pan and cook until bottoms are brown and crisp.
  9. Add 1/4 cup of water and immediately cover with a lid.
  10. Cook until water boils away or gyoza is cooked through.
  11. Repeat with remaining gyoza.

Makes 30 gyoza.

Approximate Nutrient Analysis per shrimp gyoza:
50 calories, 1.5 g fat, 0 g saturated fat, 25 mg cholesterol, 180 mg sodium, 6 g carbohydrate, 0 g fiber, 0 g sugar, 3 g protein


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