Deep-Fried Shrimp and Chive Gyoza with Spicy Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Golden deep-fried gyoza filled with succulent shrimp and fresh chives, paired with a tangy and spicy soy dipping sauce. This Japanese-inspired dumpling recipe, ready in about 35 minutes, pairs shrimp, chives, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

200 g, peeled and finely chopped shrimp
3 tbsp, finely chopped chives
1 clove, minced garlic
1 tsp, minced ginger
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch
20 pieces gyoza wrappers
for deep frying, about 500 ml vegetable oil
3 tbsp soy sauce (for dipping)
1 tbsp rice vinegar
1 tsp chili paste

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Instructions

Step 1: In a bowl, mix 200 g peeled and finely chopped shrimp, 3 tbsp finely chopped chives, 1 minced garlic clove, 1 tsp minced ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch until well combined and sticky.
Step 2: Lay a gyoza wrapper on a flat surface and place about 1 tbsp of the shrimp filling in the center. Moisten the edges with water and fold into a half-moon shape, sealing the edges tightly. Repeat for all wrappers.
Step 3: Heat about 500 ml vegetable oil in a deep pan to 350°F (175°C). Carefully deep-fry the gyoza in batches for 2-3 minutes until golden brown and crisp. Remove and drain on a paper towel-lined plate.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp chili paste to make the dipping sauce.
Step 5: Serve the hot, crispy shrimp gyoza with the spicy soy dipping sauce on the side.