Kaua`i Shrimp Gyoza
Gyoza, with origins in the Chinese jiaozi dumplings, was made popular in Japan. One main differentiation with gyoza is the cooking technique.
Gyoza is typically prepared yaki-gyoza style, in which the dumplings are pan-fried and water is then added to the pan, allowing the dumplings to boil and steam when lidded. The lid is then removed so the dumplings crisp up. This results in a gyoza with both crispy and tender textures.
And like many dishes made popular in Japan, gyoza is popular in Hawai‘i as well, seen on menus in numerous izakaya and ramen shops throughout the islands.
Our Kaua‘i Shrimp Gyoza uses sustainably-farmed Kaua‘i Shrimp turned into a French-style mousseline versus the typical ground / minced meat and / or veggies.
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