Shrimp gyoza

Set up your workspace: gather and lay out everything you’ll need in advance so that each ingredient is within easy reach. Peel the shrimp, wash and dry the herbs, and prepare the dough for the gyoza.

Finely chop the shrimp with a knife until they are coarsely minced—it’s important not to turn them into a paste so that they retain their texture. Add the chopped herbs, hot paste, spices, and oil, then mix thoroughly until well combined. The filling should be dense and flavorful.

Place 1 teaspoon of filling in the center of each sheet of dough. Lightly moisten the edges with water, fold in half, and pinch the edges together, creating neat pleats as you work from one edge to the other.

Fry the gyoza in a preheated skillet for 2–3 minutes until golden brown. Then pour in 50 ml of water, cover immediately, and steam for another 3–4 minutes.

Serve the gyoza with spicy sauce—it adds a kick and a vibrant flavor to the dish. Top with a crispy potato tuile for a distinctive texture and an elegant touch. The combination of the ocean’s flavor, the heat, and the crunch makes for a rich and memorable dish.