Steamed Shrimp and Shiitake Gyoza with Ginger Scallion Sauce

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

Delicate steamed dumplings filled with succulent shrimp and earthy shiitake mushrooms, complemented by a bright ginger scallion dipping sauce. This Japanese-inspired dumpling recipe, ready in about 30 minutes, pairs shrimp, shiitake mushrooms, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Ingredients

• 200 grams peeled and deveined shrimp
• 80 grams shiitake mushrooms
• 3 stalks green onions
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/8 tsp white pepper
• 24 pieces gyoza wrappers
• as needed water (for steaming)
• 2 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar (for dipping)
• 2 stalks green onions (for sauce)
• 1 tsp minced fresh ginger (for sauce)
• 1 tbsp vegetable oil (for sauce)

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Instructions

1. Step 1: Finely chop 200 grams shrimp and 80 grams shiitake mushrooms. Thinly slice 3 green onions, reserving 2 stalks for the sauce.
2. Step 2: In a bowl, combine chopped shrimp, chopped shiitake mushrooms, 1 tbsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp white pepper. Mix gently.
3. Step 3: Place one gyoza wrapper on a clean surface and add about 1 tbsp filling in the center. Wet edges with water, fold into a half-moon shape, and seal by pinching edges together. Repeat with remaining wrappers.
4. Step 4: Prepare a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Place gyoza spaced apart in the basket.
5. Step 5: Bring water to a boil in a wok or pot, place steamer basket over boiling water, cover, and steam gyoza for 6-8 minutes until filling is opaque and cooked through.
6. Step 6: For the ginger scallion sauce, finely mince 2 green onions and 1 tsp fresh ginger. Heat 1 tbsp vegetable oil in a small pan over medium heat until hot but not smoking. Pour the hot oil over the minced ginger and green onions in a bowl, then stir in 2 tbsp soy sauce and 1 tbsp rice vinegar.
7. Step 7: Serve the steamed gyoza hot with the ginger scallion sauce for dipping.