Crispy Shrimp Gyoza
- 12 tiger prawns (about 4 inches long by 1 inch wide), cleaned with tails on
- Salt and pepper
- 12 (4-inch) gyoza wrappers (the ones that come in stacks of jillions, either at your local Asian food store, Whole Foods or Trader Joe's) or more, either for a crowd or freezing
- canola oil
- water
- hot sesame oil
- soy sauce
- sesame seeds
- scallions, thinly sliced
- Find a smallish (6- or 7-inch) nonstick skillet with a tight-fitting lid (please make sure you locate the lid before you start; you don't want to be running around the kitchen with gyoza frying in hot oil).
- Now youre ready to start.
- Season prawn tails with salt and pepper.
- Place 1 prawn slightly off center on one of the gyoza wrappers, leaving 1 inch at the top and making sure the tail extends beyond the edge of the wrapper.
- Moisten the edges with water, either with your fingers (preferred one less thing to wash) or a pastry brush (you sticklers know who you are).
- Fold wrapper over, sealing tightly with your fingers.
- Repeat with remaining gyoza, covering prepared gyoza with a kitchen towel to prevent them from drying out.
- Heat 1 tablespoon oil in the skillet until very hot and almost (but not) smoking.
- Arrange 6 gyoza in a concentric circle in the skillet (they can be touching).
- Fry for 1-2 minutes, then add 1 1/2 - 2 tablespoons water, cover, and continue to cook until the water is evaporated and the undersides of the gyoza are crisped and deeply browned, 2-3 minutes.
- Uncover, flip (you can practice doing it pancake-style, or fink out and use tongs), and crisp 1 additional minute, just so the second side doesnt seem neglected and pale.
- Repeat with remaining prawns and wrappers.
- Transfer to a plate, shake on some soy sauce and sesame oil, garnish with sesame seeds and scallions, and serve or eat right away.
prawns, salt, gyoza wrappers, canola oil, water, hot sesame oil, soy sauce, sesame seeds, scallions
Taken from www.foodrepublic.com/recipes/crispy-shrimp-gyoza-recipe/ (may not work)