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Shrimp Gyozas

Shrimp Gyozas

with Edamame Succotash

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Wonton wrappers make these shrimp gyozas a cinch - just fill, seal, and fry! Juicy shrimp, ginger, and scallion makes for a light and fragrant filling that beats take-out hands down. We've given Southern succotash a Japanese twist for a colorful and healthy side.

Tags:Eat First
Allergens:ShellfishSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

2 unit

Scallions

2 clove

Garlic

1 thumb

Ginger

4.5 ounce

Edamame

(ContainsSoy)

1 pack

Wonton Wrappers

(ContainsWheat)

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Seeds

1 unit

Red Bell Pepper

1 unit

Corn

Not included in your delivery

2 tablespoon

Vegetable Oil

1 teaspoon

Sugar

unit

Salt

unit

Pepper

unit

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3368.1200000000003 kJ
Calories805 kcal
Fat20 g
Saturated Fat0 g
Carbohydrate112 g
Sugar0 g
Dietary Fiber11 g
Protein49 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Spoon
Small Bowl
Pan
Baking Sheet
Paper Towel
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 200 degrees. Peel the ginger with a spoon and grate or mince it along with the garlic. Thinly slice scallion, keeping greens and whites separate. Core, seed, and remove white veins from bell pepper, then slice into strips. Cut corn kernels off the cob. Finely chop the shrimp.

2

Make the filling: combine chopped shrimp, half the scallion greens, ginger, and half the garlic in a large bowl. Season with a pinch of salt.

3

Build the dumplings: Fill small bowl with water and keep to the side. Place a wonton wrapper on a dry surface, starchy side-up. Place 1 heaping teaspoon of the shrimp mixture slightly off-center on the wonton wrapper. With your finger, wet the edges of the wrapper and fold one corner onto the opposite corner. Press to seal, trying to keep as much air out as possible. Set aside under a damp towel. Repeat until the filling is used up.

4

Heat 1 tablespoon olive oli in a large non-stick pan over medium heat. Working in batches, add dumplings to the pan. Cook for about 4 minutes per side, until golden brown. Set aside on a baking sheet lined with paper towels and place in the oven to keep warm. HINT: If you prefer steamed dumplings over fried, you can steam the dumplings in a steamer basket for about 8-9 minutes for a lighter preparation.

5

In the same pan, heat 1 tablespoon oil over medium-high heat. Add the bell pepper and cook, tossing, 3-5 minutes or until softened. Add the corn, edamame, and scallion whites and cook about 5 minutes, until vegetables begin to brown. Stir in 1 tablespoon soy sauce and remaining garlic and cook 30 seconds, until fragrant. Season with salt and pepper.

6

In a small bowl, combine sesame seeds, remaining scallion greens, remaining soy sauce, and 1 teaspoon sugar.

7

Serve gyozas alongside edamame succotash, with soy sauce mixture for dipping.