This recipe includes a video on [How To Make Gyoza](http://www.youtube.com/watch?v=spsGbDWauf4) - please watch the video if you are unsure about how to use gyoza skins!
This one was a bit experimental and to be absolutely honest, I only made the pomegranate ponzu because I had a pomegranate that I wanted to get rid of :) However! It's an interesting combination - and it was quite delightful how when you put the crisply fried gyoza dipped in the wine-coloured ponzu into your mouth, you taste pomegranate for the first couple of seconds which then give way to the more robust flavours of chilli, shrimp and chive. Quite yummy.
add to shopping list Ingredients
- raw shrimp, peeled and deveined (if necessary)
- Chinese Chives / Nira
- sesame oil
- rice wine
- tiny bit of salt
- egg white
- gyoza skins
**The Ponzu (dipping sauce)**
- pomegranate seeds
- lemon juice
- sesame oil
- chilli oil
We'll make the sauce first so we can set it aside. For when the gyoza are done.
1. Put your pomegranate seeds into a blender and strain the juice into a bowl.
2. Mix in a dash of lemon juice, a touch of sesame oil and a drizzle of chilli oil. Taste it - it should be quite tart, with a little sweetness. Some chopped coriander or mint would also be great in this, I think.
The only difficult thing about making gyoza is the actual wrapping of the skins. For that, rather than try to cumbersomely describe the process in words, I made a video which is linked below.
1. Roughly chop your shrimp and add to a big mixing bowl. Finely chop the chives and throw them in. Mince some garlic and ginger - only a small amount is required, really the gyoza should taste of shrimp and chive, not of garlic - and add it to the bowl. Add a touch of sesame oil, about the same amount of rice wine and a tiny grinding of salt. Mix thoroughly and add an egg white to bind.
2. Grab your gyoza skins and make gyoza! To see how this is done, please watch my Youtube video on [How To Make Gyoza](http://www.youtube.com/watch?v=spsGbDWauf4) :)
3. As I mention in the video, keep your gyoza somewhere cool before you cook them. Ideally, put them in the freezer for about 20 minutes beforehand. This will help the skins to stiffen so they don't become inflated, gelatinous blobs during cooking.
**Cooking The Gyoza**
Everyone has a different method for cooking gyoza - fry first boil last, boil first fry last yadda yadda - here is my method which is a foolproof way of getting satisfyingly crispy bottoms as well as pleasantly steamed tops. It's a boil first first fry last method.
1. Heat about a centimeter of water in a flat-bottomed wok (or any pan you have with a lid).
2. When the water is at a rolling boil, gently lay your gyoza in rows. Laying them in rows makes it easier to remove them later (just scoop them up in rows). Cover, allowing space for escaping steam, and let boil for a few minutes.
3. Uncover. There will still be some water left at this point. Let it all boil down and watch the pan carefully. When it begins to go all frothy and dry, add some oil to the pan (there may still be a tiny bit of water in the pan but that's ok). Tilt the pan so that the oil covers all edges of the gyoza. It's safe to tilt the pan as the gyoza will most likely be stuck completely to it.
4. Let the gyoza fry for 4 -5 minutes on a medium heat. Absolutely do not touch the gyoza at all - they will not be ready to be released from the pan until the very end of the cooking process. You will need use your spidey sense a bit and carefully watch the bottom fringes of your gyoza to give you an idea of how brown the undersides are - careful not to burn them.
5. When you think the bottoms have browned enough, turn off the heat. Grab a flat spatula and scoop the gyoza up off the pan in rows. Eat them fresh from the pan, dipped in the ponzu, all crispy and succulent :)
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