Dor-Bel International Fine Foods







Although I love to follow recipes when I've got the time, I usually don't have all of the ingredients in the recipe to follow it point by point. So I usually improvise recipes to suit what I have in my pantry or whatever my taste buds are craving.
The kitchen is for experimenting with your food - so have fun and enjoy eating gourmet every day!

-Chantal Eves



White Leg Shrimp Gyozas - Sustainable Seafood Option


Sustainable Fish and Seafood

Check out this great cook book:
A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
By: Jill Lambert

White Leg Shrimp Gyozas


2 tbsp butter
1 shallot, diced
1 clove garlic, minced or pressed
1/2 tsp grated fresh ginger
1/2 tsp finely grated or chopped lemon grass
tsp sesame oil
32 White Leg Shrimp, peeled, devained, cut in 1/3 in pieces
3 chives sliced
Juices of 1/2 lime
1/4 tsp salt
1/4 tsp pepper
1lb gyoza wrappers or wonton wrappers (3in diameter)
2 tbsp. vegetable oil
1/2 cup dashi (japanese soup stock) or chicken stock

Melt butter in a large heavy bottom sauce pan on medium heat. add shallots, garlic, ginger, lemon grass and sesame oil and saute, stirring often, for 2 minutes.

In a bowl, toss shrimp with chives, then add to the pan. Saute, stirring often, until shrimp are just cooked through, about 2 minutes. Stir in lime juice, salt and pepper. Transfer the shrimp mixture to a bowl and refrigerate until cool.
Place 3 gyoza wrappers on a clean, dry work surface (keep remaining wrappers covered with a damp towel). Dollop one to two teaspoons of the shrimp mixture in the center of the wrapper.(Do not over fill the wrappers or you will not be able to close them) There should be a 3/4 inch border without filling around the edge of each wrapper. Dip your fingers or a pastry brush in water and moisten the edge of each of the wrappers. One at a time, fold the top half of each wrapper over the bottom half to make a half moon shape, squeezing the filling slightly with your fingers so it's completely enclosed.

Press the edges of the wrapper tightly, then, beginning at one end, pinch the edges between your fingers, creating 5 or 6 folds, or pleats. Fill and fold the remaining wrappers until all the filling is used. You should have about 24 filled gyozas.

Heat vegetable oil in a frying pan on medium heat. Add 6 to 8 gyozas and pan fry on one side until golden brown, about 2 minutes. Using tongs, turn gyoza over, add quarter of the dashi (or chicken stock) and cover. Steam the gyoza for 2 minutes, then transfer them to a warm platter using a slotted spoon. Wipe out the pan, and repeat with the remaining gyoza.

To Serve: Serve warm, about four gyoza per person, with soy sauce for dipping.

Serve 6 as a first course.

Recipe borrowed from:

A Good Catch:Sustainable Seafood Recipes from Canada's Top Chefs
By Jill Lambert


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Dor-Bel International Fine Foods
7711 Macleod Trail S
Calgary, AB T2H 0M1
Ph: 403-560-2646
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