Grilled Shrimp and Broccoli Gyoza

I thought it would be a fun idea to try and grill some sort of stuffed pasta. I was debating doing ravioli but I ended up settling on a gyoza style dumpling because they are often pan fried anyways so I thought the dough would hold up well on the grill. We are moving in about a month so I am in clean out the fridge/freezer mode, so I grabbed a half-bag of frozen shrimp and a few florets of some broccoli hidden in the back of the veggie drawer as the filling. I used this recipe for the dough and made the gyoza double the side they normally would be so they were easier to handle on the grill.
The filling was the shrimp, broccoli, ginger, scallion, soy sauce, and cornstarch. Just pulse it a few times in the food processor until its chopped finely. A nice scoop of filling in each wrapper. Fold it over, then make as many small folds as you can to pinch and seal. I boiled them for about 2 minutes, then tossed them in olive oil before putting them on the grill. The dipping sauce was peanut butter, soy sauce, sesame oil, rice vinegar, and sriracha. I loved these! The shrimp was super tender and the broccoli added a great freshness. I liked the kick of ginger as well. The crispy dough was great on the grill and the burnt edges gave these a different taste and texture than if you did them in the pan. Head here for the dough recipe.

Grilled Shrimp and Broccoli Gyoza

  • gyoza
  • 1 batch linked gyoza dough recipe
  • 1/2 pound cleaned shrimp
  • 1 1/2 cup broccoli florets
  • 2 tablespoons Grated Ginger
  • 1/2 tablespoon Soy Sauce
  • 1 Scallion sliced
  • Salt and Pepper
  • 1 teaspoon Corn Starch (plus extra for dusting)
  • sauce
  • 1/4 cup Peanut Butter
  • 2 tablesooons Soy Sauce
  • 2 tablespoons Sriracha
  • 1 tablespoon Rice Vinegar
  • 2 teaspoons Sesame Oil

Instructions

  1. Makes 20 large gyoza.
  2. Mix all the sauce ingredients in a bowl and set aside.
  3. Put the filling ingredients into a food processor and pulse until all the pieces are uniform and small.
  4. After resting the dough, roll it out into a log and split it into 20 pieces. use cornstarch to help things not stick if needed. Roll each piece out into a thin round.
  5. Put a scoop of filling into a dough round and fold it over. You can use a little water to help it seal if needed. Pinch the edges, folding it over itself as many times as you can to form the classic gyoza shape. Repeat with the remaining filling and dough.
  6. Bring water to a boil and add some oil to a plate. In a few batches, boil the gyoza for a few minutes and then strain right onto the plate. Gently toss to coat with the oil.
  7. Grill on high heat for a few minutes per side to char.
  8. Serve with dipping sauce.