Easy Steamed Shrimp and Edamame Gyoza Dumplings
- 20 Shrimp
- 100 ml Edamame
- 1 piece Ginger
- 1 tbsp Katakuriko
- 1 tbsp Sake
- 1 tsp Salt
- 30 skins Gyoza dumpling skins
- Preparation1: Remove the shells from the shrimp and blanch briefly.
- Chop half of the shrimp.
- Pound the remaining with a knife until it becomes sticky.
- Preparation2: Boil the edamame (frozen is also fine), and remove the beans from the pods.
- Preparation3: Grate the ginger.
- Add all the filing ingredients into a bowl, and mix well.
- How to wrap the filling 1: Place the filling in the middle of the gyoza skin, fold the two flaps to meet in the middle, and stick them together as shown in the picture.
- How to wrap the filling 2: Fold the open flap in the middle and stick it to the part where it's been sealed during Step 5.
- How to wrap the filling 3: Fold the top flap in the middle and stick it to the seams.
- How to wrap the filling 4: Fold the bottom flap in the middle and stick it to the seams using the same method as Step 7.
- How to wrap the filling 5: Press each open flap and seal completely as shown in the picture.
- How to wrap the filling6: Do the same with the other flap.
- How to wrap the filling7: When everything is sealed, it should look like this.
- How to wrap the filling8: Place it on your palm, lay all the pleats in the same direction, and pinch the middle while twisting the tips of the pleats using your fingers.
- How to wrap the filling9: And done.
- Steam them in a steamer.
- Line the steamer with parchment paper (or lettuce), and place the gyoza dumplings with some space in between.
- Cover with a lid, and steam for 10 minutes over medium heat.
- When the skins become translucent, and the dumplings become plump, they are ready to be served.
shrimp, ginger, katakuriko, sake, salt, skins
Taken from cookpad.com/us/recipes/144571-easy-steamed-shrimp-and-edamame-gyoza-dumplings (may not work)