Jan 31

Steamy Shrimp Pork Dumplings (Ebi to Butaniku no Gyoza) + A Giveaway!

in Appetizers, Dumplings, Giveaway, Japanese, Main Course, Meat, Recipes By Region, Recipes by Type, Seafood

With Valentine’s Day rapidly approaching, Paula (bell’alimento) and I decided to help you steam up your Valentine’s Day meals.  We teamed up with ManPans and 3 other bloggers to bring you some hot and steamy recipes (and a giveaway!).  Each blogger was sent a different pan from ManPans and asked to prepare a Valentine’s inspired recipe/dish using that pan.  I’ve waxed eloquent about my ManPans crush before, and can’t wait to do so again because they are FANTASTIC!

Don’t miss out on the other steamy Valentine’s Day creations! (And don’t miss out on the giveaway! Details after the recipe.)

For my hot and steamy Valentine’s Day contribution, I cooked up some shrimp and pork gyoza (Japanese dumplings).

I love any kind of dumpling.  There’s something about these juicy little bundles that put a smile on my face, and I think they’re a perfect addition to a romantic meal.  Not only are they plump little satisfying handmade packages, but they are perfect for feeding to your sweetheart.  I even folded them into plump little hug shapes, with the “arms” (two sealed ends) of the dumpling overlapping each other, like an embrace.  A sweet little reminder that each dumpling was made with love.

Making the dumplings is simple, though the folding process does take a bit of time. You start out by mixing the filling ingredients together in a bowl. Then you place a bit of the filling in the center of a gyoza wrapper.  (If you can’t find round gyoza wrappers, you can always use square wonton wrappers and cut them into circles using a large biscuit cutter).  Get your fingertip wet and then trace a line around half of the wrapper.  Then fold the wrapper over the filling and press the edges together to make a half-moon shape.  Then lightly moisten the left end of the half-moon and fold it over the center, then repeat this with the right end, and pinch the two ends together in the middle.  Then push and manipulate the dumpling so that it will stand up, with the pinched-wrapper edge up.

Once you’ve folded them all, you’re ready to cook them!  I used my 12″ Saute Pan and lid from ManPans—the perfect duo for pan-frying dumplings.

Not only does the 12-inch diameter of the pan allow me to cook all of the dumplings at once, but this pan conducts heat beautifully, giving the dumplings perfectly golden bottoms.  First you pan-fry the dumplings in a bit of oil, then add some water, cover the pan, and steam the dumplings for a minutes.  You finish by removing the lid and cooking off the excess water.

Then you serve the dumplings with a simple dipping sauce made from soy sauce and rice vinegar.

Print This Recipe Print This Recipe

Shrimp Pork Dumplings (Ebi to Butaniku no Gyoza)

Makes 20 dumplings

Recipe Notes: The assembled dumplings can be covered with plastic wrap and refrigerated for several hours, then cooked straight from the refrigerator.  If you want to freeze them—place them on a baking sheet lined with parchment paper, freeze them on the tray until hard (about 1 hour), then transfer them to a ziploc freezer bag, seal well, and keep them frozen for up to one month.  When you are ready to use them, partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.

For the dumplings:
1/2 pound medium raw shrimp, shelled and deveined
2 ounces ground pork
1 leek, white and light green portion finely chopped
2 teaspoons freshly grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon soy sauce
1/4 teaspoon salt
pinch of sugar
20 gyoza wrappers (round wonton wrappers)

For cooking the dumplings:
1 tablespoon vegetable oil
1/4 cup water

Minced chives to garnish (optional)

Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar

1. Finely chop the shrimp and put it in a bowl. Add the ground pork, leeks, and ginger.  Stir and lightly mash the ingredients with a fork so that they start coming together.  In a separate small bowl, whisk together the sesame oil, cornstarch, soy sauce, salt, and sugar until completely combined.  Pour this mixture over the shrimp and pork mixture, and then stir and fold the ingredients together.  Once you have broken up any large chunks of pork, briskly stir to blend the ingredients into a cohesive, thick mixture.

2. Assemble the dumplings: Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and press the edges together to seal and form a half-moon shape. Lightly moisten the left end of the half-moon and fold it over the center. Lightly moisten the right end of the half-moon, fold it over the center, and pinch it together with the left end. Push and fold the dumpling to make it stand up. Set aside the stuffed dumpling with the pinched-wrapper edge up. Repeat to make 20 dumplings in all.  Keep the finished dumplings at least 1/2 inch apart to prevent them from sticking to each other.

3. Cook the dumplings: In a large saute pan with a tight fitting lid, heat the vegetable oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pinched-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pinched edge.

4. Once the bottoms are nicely browned, use the skillet lid to shield yourself from any oil that may splatter, and carefully pour in 1/4 cup of water. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

5. Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment. Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up. Cook any remaining dumplings the same way. Serve the dumplings hot accompanied by the dipping sauce.  Garnish with minced chives, if desired.

4. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl. Pour the sauce into a small serving pitcher or distribute among individual dipping dishes.


ManPans is sharing the love and offering one lucky winner a set of ManPans to help one lucky winner steam up their Valentine’s dinner and beyond!  All you need to do is “Show us your pans!” Yep, that’s right, we want to see a picture of your sad pans!

Grand Prize: WINNER’S CHOICE OF: The following ManPans SETS!

7-piece 10″ Cookware Set: 4 qt Sauce Pan, 10″ Saute Pan, 10″ Fry Pan, 10″ Steamer insert, 2-10″ Glass Lids (Valued at $319.99)


Kitchen Cookware Set: 2 Qt Sauce Pan with Glass Lid, 4 Qt Sauce Pan with Glass Lid, Steamer Insert for 4 Qt Sauce Pan, 10″ Fry Pan, 12″ Saute Pan with Glass Lid (Valued at $349.99)

– Contest is open to US residents only.
– One entry per person allowed.
– Entries must be received between January 31st – February 4th, 2011 to count.
– To enter: Email ONE photo of your craptastic pans to contes[email protected] include: name, email, website {if applicable}
– Winner will be chosen by ManPans and announced on February 9th

Each entrant will have access to an exclusive “Show us Your Pans” Widget to proudly display on their sites just for participating!

Valued at $349.99 {again, please pull foto and details of set from link}

Disclosure: ManPans sent me the 12″ saute pan and lid to review. They are also providing the ManPans set of Pans free of charge to one lucky winner.

{ 20 comments… read them below or add one }

Kayla January 31, 2011 at 2:19 am

Oh my! These look perfectly delish and perfect! I totally adore gyoza. Thanks for all the wonderful recipes:)


Noriko January 31, 2011 at 3:54 am



Paula - bell'alimento January 31, 2011 at 4:27 am

Dumplings are sexy ; )


Alayna @ Thyme Bombe January 31, 2011 at 4:57 am

I haven’t made gyoza in a long time. Thanks for the reminder, these shrimp and pork ones sound great!


Paula - bell'alimento January 31, 2011 at 7:06 am

Dumplings are so sexy ; )


Maria January 31, 2011 at 7:37 am

Fun little dumplings!


Liren January 31, 2011 at 8:17 am

Wow, Rachael, you are a pro – what a perfect army of gyoza! And this is my absolute favorite kind! I can not wait to try this out for myself :) Thank you!


Mardi@eatlivetravelwrite January 31, 2011 at 8:52 am

Perfect gyoza are on my list of things to work on this year. Yours are inspirational.


Mrs. Jen B January 31, 2011 at 4:03 pm

They are just the cutest little dumplings I’ve ever seen – and I just adore eating them so I think we’d get along very, very well! ;-) Yum!


Priscilla - She's Cookin' January 31, 2011 at 6:10 pm

I never thought about dumplings in this way but they are plump and kinda sexy! Love how cute these are and how you described sealing them as an embrace. Beautiful.


Sue January 31, 2011 at 6:49 pm

What a beautiful photo! They look so delicious. I just had some at a restaurant Saturday but yours look SO much better.


Daydreamer Desserts January 31, 2011 at 6:57 pm

Nothing is steamier than getting to feed your sweetheart! Especially on Valentine’s Day, great recipe Rachael! XOXO


Tina @ Squirrel Acorns February 1, 2011 at 8:03 am

Mmm…..these look so yummy! I can’t wait to make some. I’m not a good dumpling maker, but practice makes perfect. Hubby would love it if I made him some of these!


Liz the Chef February 1, 2011 at 9:38 am

Love the careful progression of photos, including the shot of the dumpling’s “bottom”!


Ellena February 2, 2011 at 2:40 am

Em… i love Gyoza and yours seems easy to follow and prepared. Shall try this out next wk :) Prefect for Chinese New Year gathing :)


Mei Teng February 3, 2011 at 11:17 pm

Delicious dumplings.


Bruce May 30, 2011 at 6:25 pm

Thank you so much for these recipes. I have been looking for dashi for a while and some easy gyoza fixings. You make it easy and fun to follow and cook & they taste great.
Thanks again Bruce


Manadono March 29, 2013 at 6:23 am


any chance of giving us the recipie for the pastry?

also, gyoza are chinese.


Fuji Mama (Rachael) March 29, 2013 at 1:51 pm

@Manadono — You can find my recipe for the gyoza wrappers here: https://www.lafujimama.com/2009/08/time-to-wrap-things-up-homemade-gyoza/

Japanese gyoza most certainly have Chinese origins. The popularity of gyoza is believed to date back to the end of World War when Japanese soldiers that had been stationed in Manchuria returned home with Chinese dumpling recipes. Since that time gyoza have been embraced and Japanese preferences applies, so that now they are one of the most popular foods in Japan, and are considered Japanese.

The Japanese word gyoza is written using the phonetic alphabet reserved for foreign words (ギョーザ, ギョウザ) and was derived from the reading of 餃子 in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters pronounced with Japanese sounds.

Through the years some differences have emerged. One of these is that Japanese wrappers tend to be thinner than the Chinese version, which are thicker and somewhat chewy.


Devit Clark April 11, 2021 at 12:21 pm

Wow this an amazing food idea. I read your blog and get the best food idea.


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