Pan-Seared Shrimp and Garlic 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.

Tender shrimp and garlicky chive gyoza pan-seared to a crisp bottom and served with a refreshing citrusy ponzu dipping sauce. This Japanese-inspired dumpling recipe, ready in about 30 minutes, pairs shrimp, garlic chives, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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: 10 min Serves 3 Japanese cuisine 220 cal/serving

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Ingredients

200 g, peeled and finely chopped shrimp
50 g, finely chopped garlic chives
1 tsp, grated fresh ginger
1 clove, minced garlic
1 tbsp soy sauce
1 tsp sesame oil
1/4 tsp salt
1/8 tsp white pepper
20 pieces gyoza wrappers
2 tbsp vegetable oil
1/4 cup water
4 tbsp ponzu sauce

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Instructions

Step 1: In a bowl, mix 200 g finely chopped shrimp, 50 g finely chopped garlic chives, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp white pepper until well combined.
Step 2: Place 1 tbsp of shrimp filling onto the center of each gyoza wrapper; moisten edges with water and fold into a half-moon, pleating edges to seal tightly; repeat until all wrappers are filled.
Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering; arrange gyoza flat side down and cook for 2 minutes until the bottoms turn golden brown.
Step 4: Pour 1/4 cup water into the skillet and cover immediately; steam for 4 minutes until the filling is opaque and cooked through.
Step 5: Remove the lid and cook for another 1-2 minutes to crisp the bottoms again; transfer gyoza to a plate.
Step 6: Serve the shrimp gyoza warm with 4 tbsp ponzu sauce on the side for dipping.