Shrimp Gyoza

Traditionally, gyoza are filled with pork, but the speciality of this product is the prawn filling. The gyoza are made without additives such as colourings, preservatives or flavour enhancers. To prepare, fry the frozen gyoza in a preheated pan with 2 tablespoons of oil for 1 minute over a medium heat until the skin is lightly browned. Then reduce the heat to medium-low, add 5-6 tablespoons of water to the pan and cover with a lid. The gyoza are steamed in this way until no more water is visible. This way they are nice and crispy on the outside and soft and juicy on the inside. But the gyoza are also super easy to make in the microwave. Simply place them on a plate, add 2 tbsp of water, cover and cook the gyoza in the microwave for approx. 2 minutes at 750 watts. Alternatively, the gyoza are ready in a (bamboo) steamer after 5 minutes in hot steam.

A special feature of the preparation is the use of starch water, which is added to the pan until it is golden brown. This crispy starch water can then be eaten together with the gyoza.

Gyoza, also known as potstickers, are traditional Japanese dumplings. These filled dumplings have developed from their Chinese origin, jiaozi, into such a popular dish that Japan has its own speciality restaurants and gyoza izakayas (Japanese sake bars serving gyoza). In the cuisines of other cultures, dumplings similar to gyoza are also found under other names, such as wan tan in Chinese cuisine, pierogi in Polish cuisine or Maultaschen in German cuisine. In Germany, Maultaschen are widespread, while gyoza are available but less well-known than the traditional Maultaschen.
The gyoza are served hot with soy sauce, black vinegar or sweet and hot chili sauce. They are also particularly delicious with edamame and dip.

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