Deep fried seafood gyoza

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INGREDIENTS:

  • 10 large-sized gyoza wrappers
  • Filling:
  • 100 grams peeled shrimp
  • 100 grams scallops
  • 5 perilla leaves
  • 1 tablespoon potato starch
  • 1 tablespoon sake
  • 1/2 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon pure ginger juice
  • 1 teaspoon instant chicken bouillon
  • 1/3 teaspoon salt
  • Oil for frying


    • METHOD:

    Mince the shrimp, scallops and perilla leaves together and place in a bowl.

    Add in all ingredients for the filling and mix well to combine.

    Fill gyoza wrappers with filling.

    Deep-fry in hot oil (170 degrees C) until crispy and golden brown.

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    COMMENTS / REVIEWS

    1. M
      Min

      Thanks - can't wait to try this out!

    2. J
      Jo

      Fabulous recipe

    3. Y
      Yvonne

      I absolutely love the simplicity of this recipe.

    4. D
      DD Can Cook

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    5. M
      Megan

      Wow, I'm the first to make this? Cool. This was really easy to make

    6. H
      Heidi A

      This is a beautiful dish!

    7. A
      Angie

      Great option to make and take to lunch.

    8. S
      Shelly Franz

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    9. V
      Videl

      OMG. Thank you for this recipe, it is wonderful!

    10. L
      Lindsay

      What a beautiful recipe you put together for us.

    11. S
      Susan

      This is a great recipe. I just made it and will make it again soon.

    12. P
      Phyllis

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    13. S
      Spec-K

      Thank you for this recipe.

    14. M
      Mark

      I've made this several times…so good! it turned out delicous. Thanks for this recipe!!!!

    15. N
      Natalie

      Looks like a great recipe!! Cant wait to try it!!

    16. M
      Monica

      This is a GREAT recipe.

    17. S
      Sue

      I used your recipe as a starting point and then added a few of my own things.

    18. S
      Susan

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

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