Pan-Fried Shrimp Wraps (Print Version)
# Ingredients:
01 -
300g shrimp or prawns
02 -
150g cabbage
03 -
100g garlic chives
04 -
30-35 dumpling wrappers (gyoza wrappers work too)
05 -
1 tsp grated ginger
06 -
2 tsp grated garlic
07 -
1-2 tbsp cooking oil
08 -
6-8 tbsp water per frying batch
→ Seasonings
09 -
1 tsp sesame oil
10 -
¼ tsp ground white pepper
11 -
1 tsp soy sauce
12 -
½ tsp cornflour
13 -
1 tsp mirin
14 -
½ tsp salt
→ Dipping Sauce
15 -
1 tsp chili oil
16 -
1 tbsp rice vinegar
17 -
1 tbsp light or Japanese soy sauce
18 -
1 tsp sugar
# Instructions:
01 -
Chop the prawns into tiny pieces or toss them in a food processor. Pat dry before chopping to avoid excess moisture. Slice your chives finely and toss the two together in a big bowl.
02 -
Chop cabbage into fine shreds. Sprinkle with a bit of salt and mix it around well. Let everything hang out for 10-15 minutes. Then, squeeze out the water and toss it in with the seafood mix.
03 -
Add soy sauce, mirin, sesame oil, grated garlic, ginger, cornflour, and salt into the mix. Stir it up until it all sticks together like a paste.
04 -
Hold a wrapper in your palm and drop a small spoonful of filling into the middle. Wet the wrapper’s edges with a damp finger and pinch it closed. Add a pleat or two for fun and keep sealing until all wrappers are used.
05 -
Repeat the wrapping steps until your stuffing is all gone. You’ll likely get about 30-35 dumplings from this batch.
06 -
Heat a skillet on medium and add a splash of oil. Line the dumplings in, pleated side up, and cook until their bottoms are golden brown (about 1-2 minutes). Pour in some water, cover, and steam until it’s mostly evaporated (around 3-4 minutes).
07 -
Grab a small bowl and combine soy sauce, chili oil, rice vinegar, and sugar. Stir it up until the sugar melts—it’s ready to serve.
# Notes:
01 -
Gyoza (or dumpling) wrappers are flour-based with water and salt. They’re easy to find in Asian grocery stores. The final yield depends on the size of each wrapper.
02 -
Use deveined prawns or shrimp. If frozen, defrost them thoroughly and blot dry to remove any moisture.
03 -
Garlic chives have a distinct flavor perfect for gyoza. If you can’t find these, spring onions work great as a substitute.
04 -
Asian cabbage, napa cabbage, or sweetheart cabbage work well, thanks to their tender leaves.
05 -
Cook in small batches with enough space in the pan for the dumplings to crisp evenly.