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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
Ingredients:
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
½ 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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