Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, gyoza style seafood dumplings. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gyoza style seafood dumplings is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Gyoza style seafood dumplings is something which I’ve loved my entire life. They’re nice and they look wonderful.

Japanese shrimp gyoza, also known as potstickers or dumplings, is a delicious wrapper filled with shrimp and vegetables and pan fried to perfection. It is traditionally served with soy sauce or a citrus soy sauce such as Ponzu sauce. Brush edge of half the wrapper with cold water.

To get started with this recipe, we must prepare a few components. You can have gyoza style seafood dumplings using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Gyoza style seafood dumplings:

1. Get 1 pk gyoza "jumbo" dumpling skins
2. Take 10 (size 18-21) cleaned shrimp and an equal amount of crab meat
3. Make ready 2 big handfuls of fresh spinach (approx. 120g)
4. Get 1/4 of a medium onion
5. Prepare 4 cloves garlic
6. Make ready 1 tsp sesame oil
7. Make ready pinch salt

This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time. Heat oil in a heavy skillet over medium-high heat.

Instructions to make Gyoza style seafood dumplings:

1. Place all of the ingredients except the gyoza skins in a food processor or blender and blitz into a paste.
2. Carefully separate the dumpling wrappers before filling them.
3. Place a wrapper in your palm and dampen the edge with water
4. Place a tsp +/- of the filling onto the wrapper then fold and crimp.
5. Repeat until you're finished then either cook in your favorite way or arrange on a parchment lined tray and freeze before bagging them to save for future use.
6. My preferred way to cook them is in a pan with a little oil and a couple tbsps of water, cover and cook over medium heat until the water is mostly gone then uncover and lightly brown on two sides..
7. Enjoy!

Store-bought dumpling skins are not just easier and quicker, they're actually standard in a Japanese-style gyoza. Draining cabbage and wringing it out in a towel intensifies its flavor and prevents your filling from getting soggy or mushy. White pepper, salt, and sugar give the gyoza a simple but well-balanced flavor. Gyoza are originally based on Chinese fried dumplings, but they are now a popular and well-rooted part of Japanese cooking today. I learned a similar recipe in my Japanese class in high school.

So that is going to wrap this up for this special food gyoza style seafood dumplings recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!