Pan-Fried Shrimp Gyoza

Step 1

Roughly chop the shrimp into 1/4-inch pieces — roughly the size of a pea. Place the pieces in a small bowl.

Step 2

Add the shredded cabbage and 1 tablespoon of soy sauce to the shrimp bowl and stir until combined.

Step 3

In a separate small bowl, whisk together 2 tablespoons soy sauce and the rice vinegar until uniform — this is your dipping sauce.

Step 4

Place one gyoza wrapper flat on a cutting board, shiny side down. Spoon 1 teaspoon of the shrimp-cabbage filling into the center.

Step 5

Dip your finger in water and run it along the top curved edge of the wrapper until wet. Fold the wrapper in half to form a half-moon and press the edges firmly to seal.

Step 6

Repeat steps 4 and 5 with the remaining wrappers and filling until all 16 dumplings are assembled. Place them on a plate.

Step 7

Heat the olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering and slides quickly when you tilt the pan, about 60 seconds.

Step 8

Arrange 8 dumplings flat-side down in the hot oil in a single layer, leaving space between each one, and cook without moving for 2 minutes until the bottoms turn deep golden brown.

Step 9

Pour 1/4 cup water into the skillet away from the dumplings — it will steam up. Cover tightly with a lid or aluminum foil.

Step 10

Reduce heat to medium and cook covered for 3 minutes until the water evaporates and the dumplings are cooked through.

Step 11

Remove the lid, uncover the dumplings, and transfer them to a serving plate.

Step 12

Repeat steps 8 through 11 with the remaining 8 dumplings and another 1/4 cup water.

Step 13

Arrange all cooked dumplings on a serving plate with the golden sides facing up. Serve with the dipping sauce on the side.