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Shrimp Gyoza recipe to die for!

Aromatic asian flavors in one bite

I order gyozas as an appetizer in any asian restaurant I go to. Naturally, I've become an expert critic.

I am going to share with you my recipe of one my favourite gyoza shrimp fillings. Simple yet packed with flavor.

Check out my instagram account where I show a step by step video of the recipe.

You can find me on Instagram @roguefoodies



Gyoza Wrappers

  • 250g all purpose flour ( 15-20 medium size gyozas )

  • 1 tsp salt

  • 70ml warm water

  • 1tsp vegetable oil ( for cooking - Step 4 )

  • 1/4 cup of water ( for cooking - Step 4 )


  • 1 spring onion chopped

  • 1 garlic clove chopped / grated

  • 1tsp gated ginger

  • Chinese or regular cabbage chopped

  • 1 Tsp finely chopped chives

  • 200g of deveined and chopped shrimps

  • 1 tsp light soy sauce

  • 1tsp sesame oil

  • salt and pepper

Gyoza dipping sauce

  • 1 Chili chopped

  • 1 tsp light soy sauce

  • 1 tsp rice vinegar

  • 1/4 garlic clove crushed or finely chopped

  • 1/4 tsp chives

  • 1/4 tsp grated ginger

  • 1/2 tsp chili oil

Step 1: Prepare your filling Mix all filling ingredients together.

add 2/3 of the shrimps to a food processor and blitz for couple of minutes.

roughly chop the rest of the shrimps to keep a bit of texture in the gyozas.

add all shrimp to the filling mixture, add soy sauce and sesame oil.

Season with pepper - you can skip the salt since there is soy already.

Cover your preparation with a cling fit and put it in the fridge to rest.

Step2: Prepare the gyoza wrappers

Mix flour with salted water and knead for 5 minutes. The texture of the dough should not be too wet or too dry. Cover with cling film. let it rest for 10 minutes while you prepare the dipping sauce. ( step 3 )

After 10 minutes, cut your wrappers into 4 or 6 equal parts. Use a rolling pin to create a 2cm dough. Lightly dust the working surface with some potato starch, corn starch or all-purpose flour to avoid the dough from sticking.

Use a stainless steel round cutter to cut circles in the dough; just like in the picture.

Lightly coat each wrapper with flour or your starch of choice on both sides. Cover them while you are doing the rest. Tip: You can stack up to 3 or 4 wrappers but not more. They will definitely stick if you put all of them on top of each other.

Step 3: Make the gyoza dipping sauce

Mix all sauce ingredients. You can use immediately or let it rest while you cook the gyozas.

Step 4: Shape the gyozas and cook them