Ingredients:

  • 1 pound (450g) raw shrimp, peeled, deveined, and finely chopped
  • 1 inch (2.5 cm) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 24 round dumpling wrappers (gyoza or potsticker wrappers) (approx. 3.5 diameter)
  • 2 tablespoons vegetable oil
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

  1. Combine chopped shrimp, ginger, garlic, scallions, soy sauce, sesame oil, and white pepper in a large bowl. Mix well.
  2. Place a dumpling wrapper in the palm of your hand. Add about 1 teaspoon of filling to the center.
  3. Moisten the edges of the wrapper with water. Fold the wrapper in half, creating a half-moon shape. Pinch the edges together to seal tightly, creating pleats if desired.
  4. Heat vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings in a single layer in the skillet.
  5. Cook until the bottoms are golden brown (about 2-3 minutes). Add water to the skillet. Cover immediately and steam until the water is evaporated and the dumplings are cooked through (about 5-7 minutes).
  6. While the dumplings are cooking, whisk together soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using) in a small bowl.
  7. Serve the dumplings hot with the dipping sauce.