Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers

• 150 grams Shrimp or sweet shrimp
• 1/4 Finely chopped onion
• 2 tbsp Ketchup
• 1 tbsp Japanese Worcestershire-style sauce
• 2 tsp Sugar
• 2 cm of each Garlic and ginger from a tube
• 1 tbsp Mayonnaise
• 1 Gyoza dumpling wrappers

1. I used sweet shrimp this time, but you can also use normal shrimp.
2. When using larger shrimp, cut them into smaller pieces.
3. Place the shrimp and onions into a bowl, and combine them with the ingredients marked with a .
4. Transfer the mixture to a preheated pan.
5. After the shrimp have cooked through, put the ingredients back into the bowl.
6. After the mixture has cooled, mix in the mayonnaise.
7. Fill the gyoza wrappers with an appropriate amount of the mixture.
8. Instead of using water to seal the edges of each wrapper, you can use the sauce to save time.
9. Bake until golden brown a toaster oven and serve.
10. Cook them at about 900 W for 8-10 minutes.

shrimp, onion, ketchup, sauce, sugar, garlic, mayonnaise, wrappers

Taken from cookpad.com/us/recipes/155090-chili-mayo-shrimp-pouches-made-with-leftover-gyoza-wrappers (may not work)