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We hope you got insight from reading it, now let’s go back to chili-mayo shrimp pouches made with leftover gyoza wrappers recipe. To cook chili-mayo shrimp pouches made with leftover gyoza wrappers you only need 8 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers:
- Provide 150 grams Shrimp or sweet shrimp
- Prepare 1/4 Finely chopped onion
- Provide 2 tbsp ■ Ketchup
- You need 1 tbsp ■ Japanese Worcestershire-style sauce
- Get 2 tsp ■ Sugar
- Provide 2 cm of each ■ Garlic and ginger from a tube
- Get 1 tbsp Mayonnaise
- Use 1 Gyoza dumpling wrappers
Instructions to make Chili-Mayo Shrimp Pouches made with Leftover Gyoza Wrappers:
- I used sweet shrimp this time, but you can also use normal shrimp. When using larger shrimp, cut them into smaller pieces.
- Place the shrimp and onions into a bowl, and combine them with the ingredients marked with a ■. Transfer the mixture to a preheated pan.
- After the shrimp have cooked through, put the ingredients back into the bowl. After the mixture has cooled, mix in the mayonnaise.
- Fill the gyoza wrappers with an appropriate amount of the mixture. Instead of using water to seal the edges of each wrapper, you can use the sauce to save time.
- Bake until golden brown a toaster oven and serve. Cook them at about 900 W for 8-10 minutes.
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