Serves 10 people


For the Gyoza

30 gyoza wrappers
¼  cup oil
2 cups ice cubes

For the Filling

30 gyoza wrappers
¼  cup oil
2 cups ice cubes
½  pound ground pork
½ pound large shrimp, peeled and deveined
¼ cup green onions, chopped
1 carrot, brunoise cut
2 tablespoons, fried garlic slices
2 teaspoons minced ginger
1 teaspoon sesame oil
2 tablespoons soy sauce
salt and pepper

For the Ponzu Sauce

¾ cup mirin
¼ cup rice vinegar
1 tablespoon bonito flakes
1 tablespoon soy sauce
1 teaspoon yuzu paste
2 T green onions, green part only sliced


For the Filling

Blanch shrimp in simmering, lightly salted water for 5 minutes. Drain, let cool and mix with remaining filling ingredients.

For the Gyozas

Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently fold and seal so that it forms a pleated half moon.

Fry the flat side down in a very thin layer of oil until golden and crispy.  Carefully add a few ice cubes to the pan and cover with the lid.  Steam for about 3 minutes over medium high heat.

For the Ponzu Sauce

Combine the vinegar, mirin and bonito flakes and bring to a boil.  Remove from heat and allow to steep for 7 minutes.  Strain and mix in the yuzu paste and green onions.

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