How To Make Shrimp Gyoza (Japanese Shrimp Dumplings)-Japanese Taste

How To Make Shrimp Gyoza (Japanese Shrimp Dumplings)

by Mana Sobral

Appetizer Side Dish Shrimp Party Food Seafood Freezer-friendly Dumpling Make Ahead

Japanese gyoza, inspired by Chinese dumplings, has evolved with unique features. Gyoza wrappers are generally thinner, made with a combination of wheat flour and starch, resulting in a delicate texture. The filling often features minced pork or a combination of pork and cabbage. We've shared this recipe previously; you can check it out here.

Today, we introduce shrimp gyoza, a flavor-packed treasure trove wrapped in a delicate, thin dough—a treasure you'll be excited to discover in each bite! Juicy shrimp takes center stage, mingling with finely chopped Chinese leek, ginger, and a dash of seasoning, all nestled within a tender wrapper. It's a culinary adventure waiting to happen!

What makes shrimp gyoza truly special is the dance of flavors. The shrimp brings a delicious seafood essence. We combine the shrimp with ground pork to make the gyoza juicy, but you can use all shrimp if you prefer. And let's not forget that crispy texture when it's pan-fried—a texture fiesta that complements the burst of flavors.

But wait, there's more! The dipping sauce, that tangy, soy-infused goodness, is like the perfect partner in crime for these dumplings, adding that extra zing that makes each bite an experience worth savoring.

Sharing shrimp gyoza is not just a meal; it's an invitation to explore Japanese flavors and enjoy the joy of discovering something new and delicious. It's like a little culinary adventure where each dumpling tells a story of careful preparation and a blend of flavors that dance on your taste buds.

Whether you're having it as an appetizer with friends or as a meal all to yourself, shrimp gyoza brings people together over its deliciousness. So, the next time you see these delightful dumplings on the menu, dive in and let your taste buds revel in the wonder of shrimp gyoza!


Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Total servings: 20

Difficulty: Medium

  • 130 g Shrimp, peeled
  • 75 g Ground Pork
  • 60 g Chinese Leek
  • 10 g Ginger, peeled and minced
  • 20 ml Cooking Sake
  • 1 tsp Chicken Broth Powder
  • 15 ml Oyster Sauce
  • ½ Tbsp Sesame Oil
  • Salt and Pepper to taste
  • 20 Gyoza Wrappers
  • Cornstarch (for dusting your hands)
  • Water (for wrapping the gyoza)
  • Cooking Oil, for pan-frying the gyoza
  • 2 Tbsp Rice Vinegar (for the dipping sauce)
  • 1 Tbsp Soy Sauce (for the dipping sauce)

Expert's Tip

How To Make Shrimp Gyoza (Japanese Shrimp Dumplings)

Wahei Freiz Gyoza Iron Pan is your go-to for gyoza that need a quick, sizzling sear—perfectly durable and heat-resistant! Enjoy making the best gyoza at home anytime with this high-quality pan.


1) Gathering the Ingredients

Gather the ingredients together.

2) Preparing the Gyoza Filling Ingredients

Finely chop half of the shrimp to create a rough paste. The remaining shrimp, along with the ground pork, should be roughly chopped. Also, roughly chop the Chinese leek and ginger. 

3) Making the Gyoza Filling

Place chopped Chinese leek and minced ginger in a large bowl. Add ground pork, chopped shrimp, and the shrimp paste. Mix them together. 

Introduce cooking sakeoyster sauce, chicken broth powder, salt, black pepper, and sesame oil. Continue mixing until they form a sticky mixture. Set aside.

4) Wrapping the Gyoza

Let’s learn how to wrap gyoza together! Alternatively, if you don’t have confidence in your wrapping skills, then use this Japanese Dumplings Maker Kit!

Prepare wrappers, fillings, and a small bowl of water. 

Place a small amount of filling in the middle of your gyoza wrapper. Dampen the edges with water. Fold it in half, creating a half-moon shape, and pinch and pleat the edges to seal the gyoza, ensuring none of the deliciousness escapes. Repeat for the remaining wrappers. 

Cover the gyoza with a cloth or plastic wrap to prevent them from drying out. Set aside.

5) Pan-Frying the Gyoza

Before pan-frying the dumplings, boil a small amount of water in a kettle or a small pot. 

On medium-high heat, add some oil to a pan. Once the pan has warmed up, gently place the bottoms of the gyoza in the pan, giving them a bit of space. Cook them for a few minutes until the bottom of the gyoza develops a nice light brown crust.

Tip: Don’t cook a bunch at once, and avoid crowding them too much to prevent the risk of undercooking!

6) Adding Water & Steaming the Gyoza

Pour the boiling water into the pan.

Place a lid on top and cook for about 4 more minutes over medium heat. Remove the lid and increase the heat to high to let all the moisture evaporate. Turn off the heat, and use a spatula to carefully remove the gyoza from the pan.

Tip: Be cautious of hot oil splattering when water is added; it can sizzle! Quickly cover with a lid to prevent this.

7) Making the Dipping Sauce

Combine the rice vinegar and soy sauce to make the dipping sauce. If you like it spicy, you can add in a little rayu chili oil. Alternatively, we also offer premade gyoza dipping sauce on our site.

8) Serving the Shrimp Gyoza

Definitely, try the shrimp gyoza straight out of the pan! Enjoy!

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