Ingredients (serves 8/ 24 pieces)

For the dough (480gr.):

  • 2 cups all purpose flour Rivercote (300gr.) sifted
  • 1/2 cup (120ml – 140ml)  warm water
  • 1/3 tsp Himalayan salt, Deluxe


For the filling:

  • 400gr. shrimps La Caldera, cleaned and finely chopped
  • 2 tsp lemon juice
  • 1 cm. ginger root, grated
  • 2 garlic cloves,  grated
  • 1/3 tsp Himalayan salt, Deluxe
  • Freshly grated black pepper, Kania
  • 2 tbsp finely chopped fresh onion (just the green shoots)
  • 2 tbsp soy sauce Vitasia
  • One pinch sugar, Belbake


For the accompanying sauce:

  • ¾   cup soy sauce Vitasia
  • 4 tsp sugar, Belbake
  • 5 tbsp fresh orange juice
  • ¼  cup vinegar, Pason


Additional ingredients

  • Flour for sprinkling, Rivercote
  • Vegetable oil for frying, Vita D’or
  • Hot water for cooking



For the dough: Mix the salt into the flour. Gradually add as much water as needed, stirring initially with a fork to make a soft dough that doesn’t stick (you may need less water). Wrap the dough in cling foil or a moist towel and leave to rest for at least half an hour.
While the dough is resting, prepare the filling. Mix all the ingredients in a bowl and put the filling in the fridge until it is time for it to be used.
Making the gyoza: Divide the dough in 24 pieces (20gr approximately each). On a floured working surface use a small rolling pin to flatten each piece into a thin disc of a diameter of approximately 10 cm. (It should fit into the palm of your hand).
Add 1 tsp filling in the middle, brush the edges with a little water and fold the dough, making a half crescent. Fold the gyoza again, pinching the edges so that they are well closed. Place the gyoza on a tray.
Start frying the gyoza in a non-stick pan with a soup spoon of oil on strong heat. As soon as they are golden brown and the dough underneath begins to brown, sprinkle a table spoon of flour. Carefully add the hot water immediately and cover with the lid (The water should cover them to just under half way).
Leave to boil for 3-5 minutes. The gyoza will soften, but as soon as the water evaporates, leave for a few minutes to become crisp

For the sauce: Mix all the ingredients together and serve in a separate bowl.