Serves 5 (serving size: 6 dumplings and 1 tablespoon sauce)
Photo: Iain Bagwell; Styling: Mary Clayton Carl
30 medium shrimp, unpeeled
1/2 cup chopped shiitake mushroom caps
1/2 cup chopped green onions
2 garlic cloves, chopped
3 ounces trimmed boneless pork loin chop, chopped
3 ounces water-packed soft tofu, drained
2 teaspoons dark sesame oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
30 gyoza skins
6 large napa cabbage leaves
5 tablespoons Korean Dipping Sauce
How to Make It
Peel shrimp, leaving tails intact. Butterfly shrimp by cutting each along its back, cutting to, but not through, inside curve of shrimp. Remove and discard vein. Place butterflied shrimp on a paper towel-lined plate; refrigerate until ready to use.
Place mushrooms, onions, and garlic in a mini food processor; pulse until minced. Place mushroom mixture in a medium bowl. Place pork in processor; pulse until ground. Add pork to mushroom mixture. Add tofu, oil, pepper, and salt to mushroom mixture; toss well to combine.
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), moisten outside edge of gyoza with water. Place 1 shrimp on skin, cut side down, so tail slightly points up; allow tail to hang over outside edge of skin. Spoon about 1 teaspoon filling over shrimp. Fold gyoza skin over shrimp so edges meet on top; press edges to seal. Moisten one side of seam with water; pleat seam 5 or 6 times. Place dumpling, seam side up, on a baking sheet lined with damp paper towels; cover with damp paper towels to prevent drying. Repeat procedure with remaining gyoza skins, shrimp, and filling.
Line 2 trays of a bamboo steamer with cabbage leaves; top with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam cabbage 4 minutes or until cabbage wilts. Arrange dumplings in trays on top of cabbage; steam 8 minutes or until done. Serve with Korean Dipping Sauce.