Ebi-gyoza

Gyoza is a popular dumpling in Japanese cuisine. It can be cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Different kinds of fillings can be used: minced meat, cabbage, nira chives, shrimps...
This time we tried the steamed shrimp gyoza version.


For 24 gyoza:

- 24 gyoza wrappers
- 6 big shrimps, chopped into 1/2cm chunks
- 10cm negi or white part of a leek, finely chopped
- 2 tablespoons bamboo shoots, finely chopped
- 1 egg white
- 1 clove garlic, mashed
- 1 teaspoon grated ginger
- 1 teaspoon soy sauce
- 1 teaspoon white wine
- salt, pepper


Combine all ingredients in a bowl and mix well. Place a teaspoon of filling in a gyoza wrapper and put water along the edge of the wrapper with your fingers. Make a semicircle, gathering the front side of the wrapper and tightly sealing the top.
Steam for 8 minutes or boil for 5 minutes.
Dip in soy sauce.