such tasty cute little treats.

We were invited to a dinner potluck the other night, so I decided to make my famous shrimp gyoza. The recipe has been in hubby’s family for ages. I have been getting a lot of questions/guesses regarding my ethnicity. It might be the perfect time to reveal that I am actually full Korean!  My husband is also full Korean, and this Korean gyoza recipe was passed on to me by my talented mother in law. It has been in her family for years, and I was honored that she passed it on to me, because it is REALLY delicious.

You will need:

1 package of asian dumpling/gyoza wrappers

1 lb of uncooked shrimp (uncooked shrimp looks greyish in color). Dice them into small pieces.

3 stalks of green onion. Dice these as well.

1 teaspoon salt

1/2 teaspoon of ground pepper

half a package of clear glass noodles/ vermicelli noodles (found at all asian markets). Cook as instructed on the package, strain, and dice into teeny quarter inch pieces.

2 tablespoons of mayonnaise (the secret ingredient!)

Get all of your ingredients, and mix into a bowl-

get out your dumpling wrappers, and set them by a small cup of water.

1. Wet the edges of the round wrapper with water, and place a heaping teaspoon of the contents of your bowl right in the middle.

2. fold in half and secure the contents by pinching the sides (edges) of the wrapper tightly.

3.bring both ends of the wrapper together

4. dab some water on one of the ends of the wrappers, and pinch hard forming a small circle.

Get a wok, and pour in about 4 cups of vegetable oil. Heat on medium for about 15 mins. Add in 15 dumplings at a time, and cook for exactly 4 mins.

they will look golden brown.

these are a must try, and are so flavorful that no dipping sauce is necessary.