00:00One of my readers served these shrimp gyoza at her dinner party and said they were a beautiful
00:05treat. But what's the secret behind perfectly crispy bottoms, soft tops and it reminds me
00:10packed filling that I had her guests raving all night? For a plentiful version of this recipe,
00:16visit my website, just google shrimp gyoza space statue to find me.
00:20Let's start by prepping 200g of shrimp. Make sure to de-shell devein and give them a good wash
00:26beforehand. Now we're using a knife to finely chop these until they reach a paste-like consistency.
00:32And before you ask, no we're not breaking out the food processor for this one. Using a knife
00:38instead of a machine gives us that slightly chunky texture that makes each bite interesting and meaty.
00:44You don't need to be too thorough here, a little texture is exactly what we want.
00:49Transfer those chopped prawns to your mixing bowl and now we're going to build some serious flavour.
00:54Add about 8 teaspoons of black pepper, 1 teaspoon of soy sauce, 1 tablespoon of sake,
01:023 cloves of great garlic, 1 teaspoon of great ginger, 1 teaspoon of seafood bouillon powder,
01:091 half tablespoon of cornstarch, 50 grams of finely diced white onion, and 30 grams of finely chopped garlic
01:17chives. Mix this until all the ingredients are evenly distributed.
01:21Lots of Japanese shrimp girls are recipes combined pork with shrimp, but we're going all in on the
01:27shrimp here because, well, why not let them be the style of the show? If you can't find seafood
01:32bouillon powder, you can swap it for chicken bouillon powder or a plant-based alternative for pescatarians.
01:38As always, all ingredients and exact measurements for this recipe can be found in the description box below.
01:45Okay, we're ready to shape. Prepare a small bowl of water and mix in a pinch of flour or starch.
01:51This is your glue to seal the wrapper, so please don't skip it.
01:55Next, take a gill of the wrapper and place it on your flattened palm.
01:59This is important because your palm creates the perfect little ball shape.
02:04Add about 1 tablespoon of filling to the center, depending on the size of your wrapper,
02:09and spread it evenly, leaving a finger-width border around the edge.
02:14Lightly wet the edge with your slurry and fold the wrapper in half, but don't let the edges touch just
02:20yet. Start by pinching one corner to begin your pleat. In my experience, throw your 4 pleats usually work best.
02:32Make a small fold and press it down to make another pleat. Continue this rhythm until your gozo is sealed.
02:39It's a bit like meditation. Fold, press, fold, press. This is definitely one of those mindless works.
02:46Press those pleats one last time to secure them.
02:50I'm using small store-bought wrappers today, they're about 8-8.5cm in diameter, and these will make
02:57about 30. If you're new to gillza wrapping, try to find the larger 9.5cm ones if you can.
03:08They're more forgiving and will make about 20 gillza, and if you want to try making them yourself,
03:14check out my homemade gillza wrapper recipe.
03:16By the way, if you love gillza, I think you'll also love my classic pork gillza recipe too.
03:21Check the description for more related recipes.
03:29Get a frying pan over medium heat, and once it's hot, add about 1 tbsp of cooking oil.
03:35Place the gillza with the flat base down in the pan. This is going to be your golden crispy bottom
03:41that everyone fights over. Front to golden underneath, and while you're waiting for the beautiful
03:48browning, there's some water boiling. This is where I'm going to share a little secret that makes all
03:54the difference. Once that bottom is browned, we're going to do something that might surprise you,
04:00pouring 150ml of boiling water, not cold water, around the pan. When you add boiling water instead of
04:07cold, the temperature of your pan doesn't drop dramatically, which means you get a more even
04:13sear and those dumplings stay nice and plumb. Plus, the hot water makes the gluten in the wheat
04:19clump together immediately, preventing your gillza from sticking to each other. Place the lid on top
04:25and let the gillza steam until the water has almost disappeared. This is the magic moment where the tops
04:31get tender while the bottoms stay crispy. Once the water is almost gone, remove that lid and drizzle
04:39some toasted sesame oil for the final crispy knob. Let every last drop of moisture evaporate completely
04:46before removing the pan from the heat. Now let's talk sauce. The traditional gillza dipping sauce is
04:52usually soy sauce, vinegar, and sesame oil-based chili oil that gives it that perfect kick. But for my
04:59prawn gillza, we're going with something a little different, and in my opinion, better suited to
05:05the delicate flavour of these prawns. Mix one tablespoon of ponzu sauce, one teaspoon of soy sauce,
05:12half teaspoon of toshi sesame oil, and a touch of chili oil in a small bowl.
05:19If you want it spicier, feel free to add some finely chopped chilies.
05:24Flip those gillza onto a serving plate, black frisbee side off, because we want to show off that beautiful
05:31golden crust. And there you have it, homemade from gillza with tangi ponzu dipping sauce.
05:37The beauty of making gillza at home is that you're involved in every single step, and the best part,
05:42even if they're not perfect, they're still going to be absolutely delicious.
05:50Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:56Okay, let's go over the ingredients one more time, and if you're ready to cook,
06:00grab the written instructions by clicking the full recipe box with a picture that's about to pop up
06:05on your screen. There we go, the link to the full recipe is on the screen for you now, and
06:09if you want
06:10to watch more similar videos, don't miss my shrimp recipe playlist popping up on your screen as well.
06:14Thanks so much for watching, and I hope to see you in the next one. Bye.
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