Shrimp & Pork Gyoza

If I was limited to 5 foods from here to eternity, these gyoza would definitely make the list. Finely ground pork and diced shrimp mingle with freshly grated carrot, cabbage, and ginger to create these petite piquant pouches of perfection! Crispy bottoms and softly steamed tops lend irresistible texture to each and every bite. The best part is you can make them until your fingers tire then freeze whatever you don't cook and eat!

Or, you can eat them in one sitting. But we wouldn't know anything about that. (0.o)

We found authentic round gyoza wrappers at the Japanese market Mitsuwa, but any kind of wonton wrapper roughly 4" across will do. Experiment with the fillings, change up the meat, the vegetables, and the seasoning! You can really put just about anything in a potsticker. Have at it! 

Makes roughly 60

INGREDIENTS:

• 1/2 lb ground pork or chicken
• 1/2 lb shrimp, peeled, deveined, steamed and minced finely
• 1 green onion, minced
• 1 carrot, finely shredded
• 2 handfuls finely shredded cabbage
• 1- 1" segment ginger grated
• 2 garlic cloves, minced finely
• 1 tsp soy sauce
• 1 tsp sesame oil
• dash of chili flakes
• 1 egg, beaten with 1 Tbsp water
• 6 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1 tsp +/- chili oil
• sesame oil for frying
• 1 package gyoza skins (around 40-60)

DIRECTIONS:

1. Begin by steaming shrimp until opaque. Remove from heat and mince finely.
2. Saute ground pork until browned. (A lot of recipes don't pre-cook the meat, but I'm weird like that)
3. In large bowl, combine all ingredients from shrimp to chili flakes, mix gently with hands.
4. In separate small bowl, whisk soy sauce, rice vinegar and chili oil. Set aside.
5. Line two large baking sheets with parchment paper.
6. Lay out 6 gyoza skins. Add 1 large Tbsp to each wrapper's center. Brush half of outside edge with egg wash. Fold skin in half. Pinch center together. Gather and fold remaining edges. (SEE HERE!)
7. Keep finished gyoza under a damp towel. Refrigerate until using (within a few hours) or freeze on baking sheets for future use. (If freezing, freeze separated on sheets, then bag once frozen).
8. Heat 1 Tbsp sesame oil in large frying pan over high heat. Add gyoza to pan in a single layer. Allow to cook 2-3 minutes until bottoms are browned. 
9. Pour 1/4 cup water in pan and cover to steam over low heat about 2 minutes. Remove lid and return heat to medium-high. Allow water to cook off completely. Remove gyoza and serve with sauce!
10. If you're making a bunch and want to keep them warm, you can move cooked gyoza to a baking sheet and keep warm in oven at 200'.