Japanese dumplings with shrimp, chestnuts and spinach
4 servings
60 minutes
Japanese dumplings with shrimp, chestnuts, and spinach are a refined blend of tender seafood, nutty chestnut aroma, and fresh greens. Gyoza, traditional Japanese dumplings, originated from China but have become an integral part of Japanese cuisine over time. The crispy crust from frying contrasts with the juicy filling, creating a harmony of textures and flavors. Shrimp adds a sweet sea note while spinach brings lightness and freshness. Corn flour and sauces enrich the umami flavor, making the dish rich and memorable. These dumplings are perfect as an appetizer or main dish and can be served with soy sauce and rice vinegar for added depth of flavor.
1
Chop the shrimp and place them in the food processor with the chestnuts and green onions. Blend well.
- Peeled boiled shrimps: 150 g
- Canned chestnuts: 140 g
- Green onions: 2 stems
2
Place the spinach in a colander and scald with boiling water. Cool and dry by squeezing out excess water with your hands.
- Spinach: 110 g
3
Finely chop the spinach and add it to the shrimp mixture along with corn flour, salt, sugar, white pepper, oyster and soy sauce, and sesame oil. Mix well.
- Spinach: 110 g
- Corn flour: 10 g
- Salt: pinch
- Sugar: pinch
- Ground white pepper: pinch
- Light soy sauce: 1 teaspoon
- Oyster sauce: 1 teaspoon
- Sesame oil: 1 teaspoon
4
Place 1 teaspoon of filling on each piece of dough, moisten the edges with water, and seal the edges.
- Dough for gyoza dumplings: 300 g
- Spinach: 110 g
5
Heat the wok or pan over medium heat for 1-2 minutes until smoke appears, then add 1 tablespoon of vegetable oil. Fry 3-4 pieces at a time for 2 minutes until golden brown.
- Vegetable oil: to taste
6
Remove the wok from the heat, add 3 tablespoons of water, quickly cover with a lid or foil. Return to the heat for 1 minute, then remove and let sit for 2 minutes. Repeat the same with the remaining dumplings.
- Vegetable oil: to taste