Deep-Fried Shrimp and Water Chestnut Gyoza with Sweet Chili 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.

Crunchy deep-fried dumplings filled with juicy shrimp and crunchy water chestnuts, served with a tangy sweet chili dipping sauce. This Japanese-inspired dumpling recipe, ready in about 45 minutes, pairs raw shrimp, water chestnuts, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 30 min Cook: 15 min Serves 4 Japanese cuisine 300 cal/serving

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Ingredients

10 oz peeled and deveined, chopped finely raw shrimp
1/2 cup finely diced water chestnuts
2 finely chopped green onions
1 tsp grated fresh ginger
1 clove minced garlic
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch
1/4 tsp salt
24 pieces gyoza wrappers
for deep frying, about 3 cups vegetable oil
1/3 cup for dipping sweet chili sauce

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Instructions

Step 1: In a bowl, combine 10 oz finely chopped raw shrimp, 1/2 cup finely diced water chestnuts, 2 finely chopped green onions, 1 tsp grated fresh ginger, 1 clove minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, and 1/4 tsp salt. Mix well until slightly sticky.
Step 2: Place one gyoza wrapper on a flat surface and spoon about 1 tsp of shrimp filling into the center. Moisten the edges with water and fold the wrapper in half, pressing firmly to seal. Repeat for all wrappers.
Step 3: Heat 3 cups vegetable oil in a deep pot or wok to 350°F (175°C). Carefully add gyoza in batches, frying for 3-4 minutes until golden brown and crispy.
Step 4: Use a slotted spoon to transfer fried gyoza to a paper towel-lined plate to drain excess oil.
Step 5: Serve immediately with 1/3 cup sweet chili sauce for dipping.