Rice Paper Gyozas
Translated from Spanish, the language of the reel.
Valentina Navarro cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A creative, gluten-free version of traditional gyozas, using rice paper to achieve a crispy exterior and a flavorful shrimp and vegetable filling.
- Time
- 35 minutes
- Equipment
- Stovetop, air fryer, and blender
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame, dairy, soy, shellfish, and alcohol
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Relleno y Base
- 100 g
- 30 g
- 40 g
- 140 g
- 110 g
- 6 g
- 2 g
- 10 g
Salsa Opcional
- 15 g
- 5 g
- 5 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 525 g before cooking, which is about 130 g per serving.
Steps
Grate or finely chop the cabbage, onion, ginger, and garlic.
Heat a skillet with oil and cook the chopped vegetables until they begin to soften.
Add the peanut chili sauce, a splash of soy sauce, and a little water to the skillet so the vegetables cook well without drying out. Stir in some chopped chives and set aside until they are soft.
In a food processor, grind the shrimp along with the remaining chives, butter, and a bit of soy sauce until a paste is formed.
Mix the shrimp paste with the cooked vegetables in a bowl and stir very well to integrate the flavors.
Soak the rice paper sheets in warm water until they become soft and flexible.
Spread one sheet of rice paper on a board and place four small balls of the filling mixture, one in each quadrant (corner).
Cover with another soaked rice paper sheet and press down around the filling. Cut in a cross shape to separate the four portions.
Take each portion, bring the corners together, and roll or fold them to give them the characteristic gyoza shape.
Place the gyozas in the air fryer basket and spray them with a little olive oil.
Cook in the air fryer until golden and crispy (approximately 8-10 minutes at 190°C (375 °F)/375°F (190 °C), monitoring the cooking process).
While they cook, prepare the sauce by mixing soy sauce, mirin, sesame oil, peanut chili sauce, and sesame seeds.
Serve the gyozas hot accompanied by the prepared sauce.
Notes
If you don't have an air fryer, you can try to sear them in a skillet with a little oil, although rice paper is delicate and tends to stick. Make sure not to overload the processor so the shrimp texture doesn't turn into a total purée.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 280
- Protein
- 15 g
- Carbs
- 30 g
- Fat
- 11 g
- Fiber
- 2 g
Where the calories come from
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