Crispy Pan-Fried Shrimp and Chive Gyoza with Ponzu Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate shrimp and fresh chive gyoza pan-fried to a golden crisp and served with tangy ponzu sauce for a refreshing bite. This Japanese-inspired dumpling recipe, ready in about 25 minutes, pairs raw shrimp, chives, garlic clove for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

250 g peeled and deveined raw shrimp
30 g chives
1 clove minced garlic clove
1 tbsp soy sauce
1 tsp sesame oil
35 pieces gyoza wrappers
2 tbsp vegetable oil
1/4 cup water
4 tbsp ponzu sauce

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Instructions

Step 1: Chop 250 g raw shrimp into small pieces and finely chop 30 g fresh chives; in a bowl combine shrimp, chives, 1 minced garlic clove, 1 tbsp soy sauce, and 1 tsp sesame oil; mix until combined.
Step 2: Place 1 tsp of shrimp filling in the center of a gyoza wrapper; moisten edges with water and fold into a half-moon shape, pleating the edges to seal; repeat for all wrappers.
Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat; arrange gyoza flat side down and cook for 2-3 minutes until bottoms are golden brown.
Step 4: Add 1/4 cup water to the skillet and immediately cover with a lid; steam the gyoza for 5 minutes until wrappers are tender and shrimp is cooked through.
Step 5: Remove the lid and continue cooking for 1-2 minutes to crisp the bottoms again; transfer to serving plate.
Step 6: Serve hot with 4 tbsp ponzu sauce for dipping.