9 In Appetizer/ Main Dish/ Seafood/ Video

Shrimp Gyoza Recipe

Gyoza are Chinese dumplings made with meat and vegetables wrapped in round (pasta like) flour skins and then pan-fried.  Gyoza are originally based on Chinese fried dumplings, but they are now a popular and well-rooted part of Japanese cooking today.  Probably pork is the most common filling for Gyoza in Japan, but if you love shrimp, Shrimp Gyoza is a great alternative to regular Gyoza.  Shrimp Gyoza not only have a nice shrimp flavor but also a texture you’ll surely enjoy.

We used Nira (Chinese chives) here instead of cabbage and green onions like we used in our regular Gyoza Recipe.  Nira has a wonderful garlicky aroma that is perfect for Gyoza. It can be found at Asian supermarkets.  If you can’t get it, however, don’t worry about it.  Just substitute green onions and grated garlic.  We used a food processor to make a shrimp paste, but you can also chop some or all of the shrimp more coarsely to make different textures.

If you are new to Gyoza making,  please watch our Gyoza video, and hopefully it will help you form the Gyoza. Let’s make Gyoza together!

Shrimp Gyoza Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: about 30 pieces


  • 12oz (350g) shrimp, peeled and de-veined, tails removed
  • 1 cup Nira (Chinese chives), chopped finely
  • 1 1/2 Tbsp soy sauce
  • 1 1/2 Tbsp Sake
  • 1 Tbsp sesame oil
  • 2 Tbsp cornstarch
  • 30 gyoza wrappers
  • 1-2 Tbsp oil
  • 1/3 cup water
  • Dipping Sauce
  • 3 Tbsp soy sauce
  • 3 Tbsp Rice Vinegar
  • 1 tsp chili oil (Rayu) or sesame oil


  1. Chop 1/3 of shrimp coarsely with knife. Mince the rest of the shrimp in a food processor.
  2. Slice Nira chives finely.
  3. In a large bowl, add shrimp, Nira chives, soy sauce, sake, sesame oil and cornstarch and mix well.
  4. Take a gyoza wrapper in your hand and place a tablespoon of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching Gyoza and Shrimp Gyoza videos.) Repeat for the rest of the wrappers.
  5. Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
  6. Add water and immediately cover with a lid. Cook until the water boils away.
  7. Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.

shrimp gyoza

Step 1

shrimp gyoza

Step 2

shrimp gyoza

Step 3

shrimp gyoza

Step 4

shrimp gyoza

Step 6

shrimp gyoza

with sauce


Shrimp Gyoza

Originally posted August 17, 2013.  Updated on March 23, 2016. 

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  • Soobin
    October 7, 2014 at 10:17 pm

    Hello Noriko,

    I just booked marked your website! I love Japanese home style cooking, and the recipes and
    videos are so helpful! I’m going to make your Shrimp Gyoza with my Japanese friends this weekend sleepover party!

    Thank you !

    • Noriko
      October 11, 2014 at 5:12 pm

      Gyoza party! Enjoy!

  • kitkat
    October 13, 2014 at 1:20 am

    Wow! Love your site! Gonna try your Gyoza because the pictures are making me hungry!!! 🙂

    • Noriko
      October 24, 2014 at 5:38 pm

      hope you like our Gyoza!

  • Maria Lopez
    March 25, 2016 at 8:34 pm

    I made them and they were very good thank you.

  • Jess
    March 26, 2016 at 7:51 pm

    I loved this so much! I made it recently and followed all the steps that you have provided. I couldn’t find the chives, but I used spring onion instead and used some crushed garlic in the mixture. As well as this, I decided to put in a dash of ginger and some chilli flakes. Because the mixture is raw, you can’t do it to taste, so I had to make do… but it still turned out very well.

    However, oil in the pan and then water? If the pan is too hot it may be a fire hazard. I actually took them out of the pan and put them in to a pot and then poured the water over and let it steam out (also because I dont have a lid for my pan)

    Thanks for the recipe, this is my new favourite site!

  • Daniel Hartman Sr
    September 13, 2016 at 5:04 pm

    I was wondering if you can make them ahead of time ?

  • Vee
    November 28, 2016 at 4:19 pm

    I made it last night and my bf really love it.
    Thank you for the recipe.

  • Nick
    January 2, 2017 at 4:44 pm

    The water is so that the gyoza steam to finish. Don’t put so much oil in that it splatters when u add the water and cover and ur golden.