Japanese Dumplings with Shrimp, Chestnuts, and Spinach
Main Dishes • Japanese
Description
Japanese dumplings with shrimp, chestnuts, and spinach
Ingredients
- Peeled Cooked Shrimp 5 oz
- Canned water chestnuts 5 oz
- Scallions 2 stalks
- Spinach 5 oz
- Corn Starch 0 oz
- Salt a pinch
- Sugar a pinch
- White Pepper (whole) a pinch
- Soy Sauce 1 teaspoon
- Oyster Mushrooms 1 teaspoon
- Sesame Oil 1 teaspoon
- Gyoza dough 10 oz
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Chop the shrimp and place them in a food processor along with the chestnuts and green onions. Process until finely chopped.
Step 2
Place the spinach in a colander and blanch it with boiling water. Cool and dry it by squeezing out the excess water with your hands.
Step 3
Finely chop the spinach and add it to the shrimp mixture along with the cornstarch, salt, sugar, white pepper, oyster sauce, soy sauce, and sesame oil. Mix well.
Step 4
Place 1 teaspoon of filling on each piece of dough, moisten the edges with water, and seal them.
Step 5
Heat a wok or skillet over medium heat for 1-2 minutes until it starts to smoke, then add 1 tablespoon of vegetable oil. Fry 3-4 dumplings at a time for 2 minutes until golden brown.
Step 6
Remove the wok from heat, add 3 tablespoons of water, and quickly cover with a lid or foil. Return to heat for 1 minute, then remove and let sit for 2 minutes. Repeat the same with the remaining dumplings.
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