Shrimp & Sardine Gyoza

Shrimp & Sardine Gyoza

Gyoza Ingredients

  • ½ pound fresh shrimp, peeled and deveined (cut into small pieces if needed)
  • 1 can Crown Prince Natural Brisling Sardines in Extra Virgin Olive Oil, drained
  • 3 green onions, sliced
  • 2 tbsp chopped cilantro
  • 4 cloves garlic, minced
  • 10 large shiitake mushrooms, stalks removed and diced
  • 1 tbsp soy sauce
  • salt and black pepper, to taste
  • 1 package gyoza or dumpling wrappers
  • sliced green onions and chopped cilantro, for garnish

Sauce Ingredients

  • 1 bottle Crown Prince Natural Clam Juice
  • ¼ cup soy sauce
  • 1/8 cup mirin
  • 1/8 cup ponzu
  • 1 tbsp julienned ginger
  • 1 tbsp sesame oil
  • 2 tbsp garlic chili oil
  • salt and black pepper, to taste
Shrimp & Sardine Gyoza

Directions

Combine all gyoza ingredients (except for wrappers and garnish) in a large mixing bowl and mix well. Fill each wrapper with about one tablespoon of filling. Wet the edges of the wrapper with water, fold in half enclosing the filling, and pinch to seal. Make sure edges are sealed tightly. Set aside and continue until all filling or wrappers have been used.

Bring a large pot of water to a boil and add gyoza. Gyoza will float when they are done. Do not over crowd the pot.

In a large sauté pan combine all sauce ingredients and heat over low heat.

Remove cooked gyoza from boiling water and add to sauté pan with sauce. Stir to coat the gyoza with sauce and plate to serve. Pour remaining sauce over gyoza and garnish with sliced green onions and chopped cilantro. Drizzle with more sesame oil or garlic chili oil if desired.

Serves: 4

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Chef Jan Hill

Meet Chef Jan Hill

Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.

My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.

I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.

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