Another sub zero day in Denver. Another day to play in the kitchen. I have all the ingredients for a noodle bowl but I am a bit noodled out! Something different. I wondered how hard it would be to make Asian dumplings. They are similar to ravioli right? As it turns out, not hard at all and very tasty. It was a dumpling meal…two ways, lightly pan browned and in dashi with veggies and shrimp. Light, healthy and warming on a cold and dreary winter day.
- 2/3 lb medium raw shrimp, shelled and deveined
- 1/4 lb napa cabbage, finely chopped
- 1 Tbsp chopped green onion
- 2 tsp grated ginger
- 2 tsp sake
- 1 tsp salt
- 1 tsp sesame oil
- 2 tsp corn starch
- 20 – 24 gyoza wrappers
- *oil for frying
- Lightly saute chopped cabbage and drain. Let it cool.
- Finely chop shrimp and put in the bowl. Add green onion and ginger in the bowl and mix well. Season with sake, salt, sesame oil. Add cornstarrch and mix well.
- Take a gyoza wrapper and place a spoonful of filling in the middle of the wrapper. Put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Repeat the process to make more dumplings.
- Heat oil in a large skillet. Place gyoza in the skillet and fry on high heat until the bottoms of gyoza become brown. Turn down the heat to low. Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
- Serve gyoza with dipping sauce on the side. For dipping sauce, mix a 1:1 ratio of soy sauce to rice vinegar .
Way One: Lightly sautéed in a small amount of sesame oil.
Way Two: Dumplings in dashi with shrimp and veggies.