Gyoza with Shiitake, Scallops & Shrimp

“Gyoza,” Japanese pan-fried dumplings, is a very popular dish in Japan. Almost every Ramen shop provides Gyoza. Gyoza will be more delicious with Shiitake and sun-dried foods. I use Dried Shiitake, Kombu, Dried scallops, Dried Daikon Strip, hijiki, Sakura shrimp, etc. Everyone eats up quickly the pile of this Gyoza.

Ingredients (4 servings)

  • 13 ( 20g ) Dried Shiitake mushrooms
  • 20g Kiriboshi daikon( Dried Daikon & Carrot Strip Mix )
  • 2.5g Hijiki Seaweed
  • 2.5g Kombu kelp
  • 2 ( 7g ) Dried scallops
  • 5g Sakura shrimp
  • 1 bunch ( 50g ) Nira( Japanese garlic chives )
  • 1 ( 30g ) Negi (Japanese Long Onion)
  • 15g Ginger
  • 2g Garlic
  • 80g Ground pork
  • A dash of Salt and pepper
  • 20 Large gyoza wrappers
  • Suitable amount Sesame oil
  • 100ml Water
  • 1 Tbsp Soy sauce -A
  • 1 Tbsp Sesame oil -A
  • A dash of Pepper -A
  • 1/2 Tbsp Oyster sauce -A


Reconstitute the dry ingredients with water and squeeze out the water, then mince with the other ingredients.
Add salt and pepper to the ground pork and mix well until it becomes sticky.
Add Step 1 and 2 ingredients, Seasoning A and mix well.
4. Put the Step 3 filling into the wrapper.
Spread sesame oil on a frying pan and put the gyoza on the pan. When they turn brown, add 100ml of water and put on the cover.
When the pan quite steaming, take off the cover and add sesame oil for flavor.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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