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Shrimp Gyoza (Pan-Fried Dumplings)

Caroline Phelps
  • 27 minutes
  • Serves 18 to 20

INGREDIENTS

1 tbsp

Baby shrimp, dried

1/2 lb

Shrimp

1 cup

Cabbage

2 cloves

Garlic

4

stalks Scallions

1

House of tsang szechuan spicy sauce

1/2 tsp

Soy sauce

1/4 tsp

Black pepper

1/2 tbsp

Potato starch or corn starch

1/2 tsp

Salt

1/2 tsp

Sugar

1 tbsp

Neutral oil such as vegetable or canola

1 tsp

Sesame oil

18

2-inch wonton wrappers

1/4 cup

Water