Spicy Shrimp Gyoza with Napa Cabbage and Chili Dip

Crispy pan-fried shrimp gyoza with napa cabbage and ginger, served with a spicy dip made of soy sauce, rice vinegar and chili. The dumplings are first fried in the pan and then steamed with water.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 200 g All-purpose flour
• 100 ml lukewarm water
• 200 g raw shrimp, peeled and deveined
• 150 g napa cabbage, finely shredded
• 2 Stück spring onions, cut into fine rings
• 10 g ginger, finely grated
• 1 Stück garlic clove, finely minced
• 1 Stück red chili pepper, finely chopped
• 1 EL soy sauce
• 1 Prise salt
• 2 EL neutral cooking oil
• 2 EL soy sauce for the dip
• 1 EL rice vinegar
• 1 TL sugar

Method

1. Put the flour in a bowl, gradually stir in the lukewarm water and knead into a smooth dough. Cover and let rest for 20 minutes.
2. Roughly chop the shrimp. Mix well in a bowl with the napa cabbage, spring onions, ginger, garlic, chili, 1 tbsp soy sauce and a pinch of salt.
3. Divide the dough into two halves, shape each half into a log and cut into about 8 pieces. Roll each piece thinly into a circle about 8 cm across.
4. Place one heaped teaspoon of filling in the center of each circle, moisten the edge with water, fold the wrapper in half and pleat the edge firmly several times so it looks like a crescent.
5. Heat 1 tbsp cooking oil in a nonstick pan with a lid over medium heat. Place the gyoza side by side bottom-down and fry for 2 minutes until the bottoms are golden brown.
6. Pour in 100 ml water, immediately cover with the lid and steam the gyoza over medium heat for about 6 minutes, until the water has evaporated and the gyoza are cooked through.
7. Remove the lid and fry the gyoza for another 1 to 2 minutes until crisp, until the bottoms have color again. Prepare the remaining gyoza the same way with the remaining oil and water.
8. For the dip, stir together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar and chili to taste in a small bowl and serve with the gyoza.