Gyoza Recipe: Bacon and Shrimp Potstickers
Delicious recipe for gyoza (Japanese dumplings or potstickers) stuffed with bacon, shrimp, cabbage, and Asian seasonings. This is the perfect appetizer for your next ramen night!
Bacon and Shrimp Gyoza
- 40 gyoza wrappers fresh, homemade, or defrosted
- 2 cups cabbage roughly chopped
- 4 oz bacon uncooked
- 4 oz bacon cooked until crisp
- 4 oz shrimp raw, peeled and deveined, heads and tails removed, and diced
- 1 inch fresh ginger peeled and roughly chopped
- 2 cloves fresh garlic peeled and roughly chopped
- 1/2 cup scallions diced
- 2 tsp soy sauce plus more to taste
- 3 tsp sesame oil divided
- 2 tsp mirin may substitute white wine, if so increase sugar to 1 tsp
- 1/2 tsp salt plus more to taste
- 1/2 tsp sugar
Gyoza Dipping Sauce (optional)
- 1/4 cup soy sauce
- 1 Tbsp rice wine vinegar
- 1/2 tsp sesame oil
- garlic chile sauce or sriracha, to taste, optional
- 1 scallion diced, optional
Bacon and Shrimp Gyoza Filling
Salt cabbage: Place roughly chopped cabbage into a colander. Sprinkle with a teaspoon of salt. Let sit for 20 minutes. Squeeze with dishtowel to remove excess water. Place salted cabbage in bowl of food processor and pulse for a few seconds.
Add raw bacon and raw shrimp to bowl of food processor. Pulse until well incorporated.
Add garlic, ginger, scallions, soy sauce, mirin, 2 tsp sesame oil, and salt and pepper to food processor. Pulse until well incorporated.
Take a small pinch of filling and microwave for 10 seconds (or fry until cooked through) Taste. Add more salt, soy sauce, or sesame oil if needed to suit your tastes.
Fill Bacon and Shrimp Gyoza
Set up workstation: on cutting board, place a stack of gyoza wrappers (covered with plastic wrap to prevent drying out), small bowl of water to wet fingers, and bowl of gyoza filling. Line a large baking sheet with parchment paper.
Set one wrapper on the workstation. Place 1 tablespoon of filling in the center. Dip a finger or two in water, and rub them around the outside centimeter or so of the wrapper. Fold the gyoza in half to form a half moon shape. The water will help hold the edges together. Make 3-4 pleated folds, starting at one side and working towards the other. There are pictures in the post if you'd like a visual.
As each gyoza is finished, place it on the parchment paper-line sheet. Set aside any that you'll be cooking immediately, and freeze the rest. Place the baking sheet into the freezer overnight. The next day, place gyoza into a large freezer bag. Cook directly from frozen.
How to Cook Gyoza
Heat a wok or large pan over medium heat. Add a tablespoon of vegetable oil and the remaining 1 tsp sesame oil. Once the oil is hot, place a single layer of fresh or frozen gyoza into the pan. Do not crowd pan - make multiple batches if necessary.
Cook gyoza for about 3 minutes or until one side is lightly browned. Add 1/2 cup water very carefully - watch for splashing. Cover pan and cook for an additional 3 minutes. Remove cover. Fresh gyoza will be done now. Frozen will require an additional 2-3 minutes without the cover on. Serve with storebought or homemade gyoza dipping sauce.
Gyoza Dipping Sauce (optional)
Mix together soy sauce, rice wine vinegar, and sesame oil. Add chile sauce and scallions if using. Taste. Adjust seasonings if needed. Serve with freshly made gyoza, and enjoy.
** Any type of cabbage may be used in this recipe - green, red, Napa, etc. ** I do not recommend substituting dried ginger and garlic for fresh. If fresh is not an option, the paste that comes in a tube from the produce section is a better substitute. ** Cook or freeze gyoza immediately after filling. They will not keep well in the refrigerator uncooked. Once cooked, they can be refrigerated for up to 3 days. They will keep frozen for a few months.