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Chili Shrimp Gyoza

Yields approximately 15 gyozas

INGREDIENTS

1package gyoza wrappers

¼ cup water for sealing gyozas

vegetable oil for cooking

½ cup of water for cooking

Filling:

2 cups chopped shrimp (1/2” pieces)

½ tbsp. chopped chives

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1tbsp sesame oil

1tbsp soy sauce

1 egg beaten

2tsp chili flakes

1tsp salt

Sauce:

1tbsp soy sauce

1tbsp rice vinegar

1tsp chili oil

METHOD:

Mix all filling ingredients together until evenly mixed. Place 1 tsp of filling in the middle of a gyoza wrapper. Dip your finger in the water and dampen the edge of the wrapper. Fold the wrapper in half around the filling and gently press the edges together to form a seal with the wrapper.

For the sauce, mix well in a small bowl.

To cook and plate gyozas:

Place gyoza in an oil coated pan. Heat the pan over medium heat until bottom of gyoza is golden brown or about 1 minute. Add ½ cup of water to the pan and immediately cover a tight fitting lid. Cook until water evaporates or about 5 minutes. Check that the bottom part of the gyoza is crispy.  Move to a plate and serve with dipping sauce. Optionally, garnish with pea shoots.