Thai gyozas use tapioca starch instead of wheat flour, creating translucent wrappers that turn glass-clear when steamed.
Thai Gyozas
Indulge in these mouthwatering Thai gyozas filled with succulent shrimp and aromatic herbs, each bite bursting with flavor! Paired with a creamy coconut curry sauce that adds a delightful kick, these dumplings are perfect for any occasion. Get ready to impress your taste buds and elevate your appetizer game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 clove of garlic
- Grated ginger
- Grated ginger and 1/2 clove of garlic, grated
- 1 chopped green onion (white and green parts)
- Juice of 1/2 lemon
🥩Meat & Seafood(1)
- 200 gr. of chopped shrimp (7.06 oz)
🥛Dairy & Eggs(1)
- 400 ml of coconut cream (one can) (13.5 fl oz)
🫙Pantry Staples(4)
- 1/2 tablespoon of honey or maple syrup (7.5 ml)
- 12 rice papers
- 1/2 tablespoon of sesame oil (7.5 ml)
- 1 tablespoon of sesame oil (15 ml)
🍯Sauces & Condiments(2)
- 2 tablespoons of soy sauce (30 ml)
- 1 tablespoon of yellow curry paste (15 ml)
👨🍳 Instructions
- 1
Start by making the marinade. Just mix the soy sauce, sesame oil, honey, and ginger.
- 2
Then add the shrimp, green onion, and sauce into a bowl. Grate the garlic and mix everything. Let it rest.
- 3
For the sauce, just mix everything together. Cooking it in a pot over low heat helps incorporate everything well.
- 4
To assemble the gyozas: you need a plate with warm water. Place the rice paper in the water, let it sit for a few seconds, then flip it. It may take a little time to soften, but after a few seconds it absorbs the water and becomes flexible.
- 5
Put a tablespoon of the filling in the center of the rice paper and close it as shown in the video.
- 6
Finally, in a pan with plenty of oil, cook the gyozas for about 3-5 minutes on each side.
- 7
Serve on a plate, check the video for inspiration.
💡 Pro Tips
- ✓Heat your soaking water to 100-110°F for rice paper because hot water activates the starches faster, reducing soaking time from 30+ seconds to 8-10 seconds and preventing over-softening.technique100-110°F
- ✓Let shrimp filling rest for 15-20 minutes so proteins denature and bind with aromatics, creating a cohesive mixture that won't fall apart during wrapping.timing15-20 minutes
- ✓Maintain oil temperature at 325-340°F for frying because rice paper burns quickly above 350°F but won't crisp properly below 300°F.equipment325-340°F
- ✓Use 80/20 shrimp-to-aromatics ratio by weight in your filling because too many wet vegetables will make rice paper soggy and cause structural failure.ingredient80/20 ratio
- ✓Work with one rice paper at a time and keep unused sheets between damp towels because rice paper becomes brittle within 2-3 minutes of air exposure as moisture evaporates.technique2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Thai gyozas use tapioca starch instead of wheat flour, creating translucent wrappers that turn glass-clear when steamed.
Thai Gyozas
Indulge in these mouthwatering Thai gyozas filled with succulent shrimp and aromatic herbs, each bite bursting with flavor! Paired with a creamy coconut curry sauce that adds a delightful kick, these dumplings are perfect for any occasion. Get ready to impress your taste buds and elevate your appetizer game!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 clove of garlic
- Grated ginger
- Grated ginger and 1/2 clove of garlic, grated
- 1 chopped green onion (white and green parts)
- Juice of 1/2 lemon
🥩Meat & Seafood(1)
- 200 gr. of chopped shrimp (7.06 oz)
🥛Dairy & Eggs(1)
- 400 ml of coconut cream (one can) (13.5 fl oz)
🫙Pantry Staples(4)
- 1/2 tablespoon of honey or maple syrup (7.5 ml)
- 12 rice papers
- 1/2 tablespoon of sesame oil (7.5 ml)
- 1 tablespoon of sesame oil (15 ml)
🍯Sauces & Condiments(2)
- 2 tablespoons of soy sauce (30 ml)
- 1 tablespoon of yellow curry paste (15 ml)
👨🍳 Instructions
- 1
Start by making the marinade. Just mix the soy sauce, sesame oil, honey, and ginger.
- 2
Then add the shrimp, green onion, and sauce into a bowl. Grate the garlic and mix everything. Let it rest.
- 3
For the sauce, just mix everything together. Cooking it in a pot over low heat helps incorporate everything well.
- 4
To assemble the gyozas: you need a plate with warm water. Place the rice paper in the water, let it sit for a few seconds, then flip it. It may take a little time to soften, but after a few seconds it absorbs the water and becomes flexible.
- 5
Put a tablespoon of the filling in the center of the rice paper and close it as shown in the video.
- 6
Finally, in a pan with plenty of oil, cook the gyozas for about 3-5 minutes on each side.
- 7
Serve on a plate, check the video for inspiration.
💡 Pro Tips
- ✓Heat your soaking water to 100-110°F for rice paper because hot water activates the starches faster, reducing soaking time from 30+ seconds to 8-10 seconds and preventing over-softening.technique100-110°F
- ✓Let shrimp filling rest for 15-20 minutes so proteins denature and bind with aromatics, creating a cohesive mixture that won't fall apart during wrapping.timing15-20 minutes
- ✓Maintain oil temperature at 325-340°F for frying because rice paper burns quickly above 350°F but won't crisp properly below 300°F.equipment325-340°F
- ✓Use 80/20 shrimp-to-aromatics ratio by weight in your filling because too many wet vegetables will make rice paper soggy and cause structural failure.ingredient80/20 ratio
- ✓Work with one rice paper at a time and keep unused sheets between damp towels because rice paper becomes brittle within 2-3 minutes of air exposure as moisture evaporates.technique2-3 minutes