– recipe courtesy of OC's at Stoneboats
Gyoza
1 lb shrimp (60-70U), raw peeled
1 head Napa cabbage, julienned
2 carrots, julienned
1 leek, julienned
In boiling water blanch and cold shock cabbage, carrots and leeks. Drain in a salad spinner. Mix in a bowl and season to taste with below seasoning.
Seasoning
1/4 cup (60 mL) ginger
1/4 cup (60 mL) sugar
1/4 cup (60 mL) light soya sauce
2 tbsp (30 mL) sesame oil
Mix above seasoning ingredients and add to filling, season to taste.
Open gyoza or potsticker sheets and remove one. Hold flat in one hand, position raw shrimp and ½ tbsp of filling in center of wrapper. Wet edges of wrapper and fold to form a half moon. Then fold and pinch edges to form creases. Place on parchment paper and repeat. Heat a sauté pan then heat oil. Add gyoza (be careful as they will splash) cook until medium brown on bottom .Add ¼ inch of water to pan and cover. Reduce the water until it is gone and the gyoza start to pull away from the pan. Be sure to do all of this on medium heat. Garnish with sesame oil and serve with any variety of dipping sauces.