Smashed Shrimp Gyoza Bites

Shanthi Appelo, MS, RD

| 1 min read

These crispy shrimp dumplings strike that sweet spot between comfort food and mindful eating. Instead of deep-frying, the wontons are pan-seared in a small amount of high-smoke-point oil, giving you golden, crackly edges while keeping things lighter. Served with a bright, zesty soy-lime dipping sauce, these dumplings deliver lean protein, bold flavors and a nice crunch.

Total Time:

35

Prep Time:

15

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 1⁄2 lb. raw peeled shrimp, tail off, chopped

  • 1⁄2 cup scallions, chopped

  • 1 Tbsp. soy sauce

  • 1 Tbsp. oyster sauce

  • 2 tsp. Thai seasoning paste

  • 1 Tbsp. sambal oelek

  • 2 tsp. sugar

  • 2 tsp. lime juice

  • 3 garlic cloves, finely minced

  • Wonton wrappers

  • 1 Tbsp. high smoke point neutral cooking oil (such as vegetable or canola)

  • 3 Tbsp. soy sauce, 1 tsp. sambal oelek, 2 tsp. lime juice and ½ tsp. Thai seasoning paste

Instructions
  • Step 1

    Stir together the shrimp, scallions, soy sauce, oyster sauce, Thai seasoning paste, sambal oelek, sugar, garlic and black pepper in a large bowl.

  • Step 2

    Place 1 tablespoon of the filling on a wonton wrapper. Smear the filling in an even layer on half the wrapper using a spoon, then fold over. Repeat with the remaining filling and wrappers.

  • Step 3

    Coat a large pan over medium heat with oil until the oil shimmers. Work in batches and add the dumplings to the pan. Cook until the bottoms are crispy, about 2 minutes. Flip and cook until the wrappers crisp up, about 1 minute.

  • Step 4

    Serve with a dipping sauce.

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