Sui Gyoza Recipe (Boiled Shrimp and Pork Dumplings | Jiaozi) | Cooking with Dog

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are generally more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is usually cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

Combine soy sauce, vinegar, and sugar in a bowl to make the sauce.

Add doubanjiang, grated ginger root, garlic, and chopped garlic chives to the sauce and stir to mix.

Crush the shrimp using the side of a knife, then chop them into fine pieces.

Combine ground pork and the chopped shrimp in a bowl.

Add salt, sake, oyster sauce, grated ginger root, sesame oil, and potato starch to the meat mixture and mix with your hand.

Add chopped long green onion and garlic chives to the mixture and combine all ingredients.

Press a piece of dough with your hand, then roll it into a thin flat circle using a rolling pin until it reaches a diameter of 8 to 9 centimeters.

Place a spoonful of filling onto the center of the wrapper.

Fold the wrapper in half and press the edges together while making small pleats on one side to seal the gyoza.

Place the gyoza onto a tray covered with flour.

Cook 6 gyoza in a large pot of boiling water, gently moving them immediately after adding to prevent sticking.

When the water reaches a rolling boil, reduce the heat to medium low and boil the gyoza for about 5 minutes, adjusting time based on wrapper thickness.

Remove the gyoza with a mesh strainer and place them onto a plate.

Serve with the sauce poured over them or as a dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens