Pan-Fried Pork and Shrimp Goyza
Ingredients
- ½ lb peeled and deveined, raw shrimp, finely chopped
- ½ lb ground pork
- 3 cloves garlic, minced
- 2 Tbsp minced ginger
- 2 Tbsp plus ½ cup soy sauce, divided
- 4 Tbsp toasted sesame oil, divided
- 1 Tbsp rice vinegar
- 4 green onions, thinly sliced
- 1 (16-oz) pkg goyza dumpling wrappers (or use wonton wrappers)
Instructions
- Stir together shrimp, pork, garlic, ginger, 2 Tbsp soy sauce, 1 Tbsp sesame oil, vinegar, and 4 onions in a bowl; chill 30 minutes.
- Spoon about 1 Tbsp shrimp mixture in center of each dumpling wrapper. Moisten edges of each wrapper with water, and over filling, pressing edges to seal; crimp, if desired.
- Cook goyza in batches, in 1 Tbsp hot oil per batch, in a large skillet over medium high heat until bottoms are golden brown. Add ¼ cup water; cover, and steam until water is evaporated. Uncover, and cook until goyza are crisp on bottoms.
- Repeat procedure with remaining filled dumplings. Serve with remaining soy sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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