Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, easy steamed shrimp and edamame gyoza dumplings. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Easy Steamed Shrimp and Edamame Gyoza Dumplings. I created this recipe because shrimp was on sale. When you leave the dumplings on a plate for a long time, the liquid comes out.
Easy Steamed Shrimp and Edamame Gyoza Dumplings is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Easy Steamed Shrimp and Edamame Gyoza Dumplings is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook easy steamed shrimp and edamame gyoza dumplings using 7 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Easy Steamed Shrimp and Edamame Gyoza Dumplings:
- Take 20 Shrimp
- Take 100 ml Edamame
- Make ready 1 piece Ginger
- Take 1 tbsp Katakuriko
- Make ready 1 tbsp Sake
- Get 1 tsp Salt
- Make ready 30 skins Gyoza dumpling skins
Boil some water to steam dumplings over. Combine first eight ingredients in a bowl and mix well. Prepare steamer – line with lettuce or cabbage leaves or oil. Making one dumpling at a time:.
Instructions to make Easy Steamed Shrimp and Edamame Gyoza Dumplings:
- Preparation①: Remove the shells from the shrimp and blanch briefly. Chop half of the shrimp. Pound the remaining with a knife until it becomes sticky.
- Preparation②: Boil the edamame (frozen is also fine), and remove the beans from the pods.
- Preparation③: Grate the ginger.
- Add all the filing ingredients into a bowl, and mix well.
- How to wrap the filling ①: Place the filling in the middle of the gyoza skin, fold the two flaps to meet in the middle, and stick them together as shown in the picture.
- How to wrap the filling ②: Fold the open flap in the middle and stick it to the part where it's been sealed during Step 5.
- How to wrap the filling ③: Fold the top flap in the middle and stick it to the seams.
- How to wrap the filling ④: Fold the bottom flap in the middle and stick it to the seams using the same method as Step 7.
- How to wrap the filling ⑤: Press each open flap and seal completely as shown in the picture.
- How to wrap the filling⑥: Do the same with the other flap.
- How to wrap the filling⑦: When everything is sealed, it should look like this.
- How to wrap the filling⑧: Place it on your palm, lay all the pleats in the same direction, and pinch the middle while twisting the tips of the pleats using your fingers.
- How to wrap the filling⑨: And done.
- Steam them in a steamer.
- Line the steamer with parchment paper (or lettuce), and place the gyoza dumplings with some space in between. Cover with a lid, and steam for 10 minutes over medium heat.
- When the skins become translucent, and the dumplings become plump, they are ready to be served.
Wrap up by pulling corners up together and twisting a little. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat.
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