Recipe courtesy of Tyler Florence
Print
Pork and Shrimp Gyoza
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound shrimp, shelled and deveined
  • 8 ounces ground pork 
  • 1 tablespoon low-sodium soy sauce, plus more for dipping 
  • 1 tablespoon sesame oil 
  • 1 teaspoon cornstarch 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon ground black pepper 
  • 3 cloves garlic, minced 
  • 2 egg whites 
  • One 2-inch piece fresh ginger, grated 
  • 1 green onion, finely chopped 
  • 1/2 lemon, juiced 
  • One 10-ounce package round wonton wrappers 
  • 2 tablespoons peanut oil 

Directions

In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture).

Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers.

Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pork Gyoza with Ginger Dipping Sauce

Recipe courtesy of Cooking Channel

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Sizzling Pork Sisig

Recipe courtesy of Hey Joe!

Pork Ramen

Recipe courtesy of Esther Choi

Pork Rinds (Chicharron)

Recipe courtesy of Rupa Battacharya

Pulled Pork Nachos

Recipe courtesy of Nealey Dozier

Emeril's Quick Shrimp Stock

Recipe courtesy of Emeril Lagasse

Breaded Pork Tenderloin Sandwich

Recipe courtesy of Cooking Channel

Marinated Raw Shrimp (Shrimp Ceviche)

Recipe courtesy of David Rocco

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here