⇩ Full Recipe 🥟 ⇩
Macros per serving (8 gyozas):
Protein: 35g
Carbs: 39g
Fat: 2g
Calories: 316
Ingredients per serving (makes 8 gyozas):
– 200g frozen Argentine red shrimp, thawed
– 1 tbsp oyster sauce
– 1 tbsp minced garlic
– 1/2 tsp salt
– 1/3 tsp white pepper
– 1 tbsp potato starch
– 4 rice paper sheets
– 1/3 second spray oil
– 50g chives
– 25g green onion
Dipping Sauce:
– 2 tbsp soy sauce
– 1 tsp chili oil
– 1/2 tsp sesame oil
– 1/2 tsp sesame seeds
How to make it yourself:
1. Finely slice your green onions, chives, and raw shrimp.
2. In a food processor, combine your salt, white pepper, potato starch, minced garlic, oyster sauce, diced shrimp, diced green onions, and diced chives and blend.
3. Cut your circular rice paper sheets in half
4. Dip one of the cut rice paper sheets into water until wet and shake off any excess water
5. Place the cut rice paper sheet on a plate flat and add 1 large tbsp of the blended mix onto the damp rice paper.
6. Fold the cut rice paper sheet in half and press down on the edges to seal the blended mix inside. Repeat for the rest of the cut rice papers.
7. Lightly spray oil on a sheet of baking paper and on the dumplings. Place the dumplings on the baking paper.
8. In a toaster oven, cook at 270°F for 15 minutes, then flip and cook for 10 minutes until golden brown and crispy on both sides.
9. In a bowl, add soy sauce, sesame oil, chili oil, and sesame seeds to make your dipping sauce.
10. Dip the gyozas into the dipping sauce and enjoy!
📩 Save this Rice Paper Shrimp Gyoza recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe 🙂
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