Shrimp Gyoza with Ginger Carrot Dip
16 ounces fresh shrimp, shelled
¼ cup chopped scallions
2 teaspoons freshly grated ginger
1 garlic clove, chopped
1 tablespoon sesame oil
1 egg white
1 package (10 ounces) dumpling wrappers
1 tablespoon vegetable oil
Wafu® Ginger Carrot Japanese Dressing
Boil shrimp until cooked.
Chop cooked shrimp into small bits.
In a bowl, combine shrimp with scallions, ginger, garlic, sesame oil and egg white.
Place one tablespoon of shrimp mixture into the middle of each dumpling.
Gently fold the wrappers in half, and seal edges by pressing down with moistened fingers.
Place dumplings on a baking sheet and put in freezer for about 15 minutes.
Remove dumplings from freezer. Add vegetable oil to cooking pan and fry dumplings until lightly browned. Fill pan with ½ inch water and cover immediately to avoid splattering. Boil until water is very low.
Remove dumplings and place on a plate.
Pour Wafu® Ginger Carrot Japanese Dressing into a small dipping bowl.
Dip dumplings into Wafu® Ginger Carrot and enjoy!
Pairs Well With
An appetizer that is sure to please when dipped in zesty ginger carrot dressing.