Pumpkin Shrimp Gyoza with Roasted Red Chili Sauce

Ingredients:

Making the Pumpkin-Shrimp Filling:

Ingredients:

1/2 Pie Pumpkin (roasted and finely chopped)
4 cloves Garlic (minced)
1/2 large Shallot (minced)
4 tbsp Leek (minced)
4 tbsp Ginger (minced)
1/2 lb Shrimp (minced)
10 leaves Mint (chiffonaded)
2 stalks Green Onion (finely chopped)
3 tbsp Mirin
3 tbsp Soy Sauce

Mix the above ingredients in a bowl and set aside.

Step 1:

Making the Gyoza:

Ingredients:

2 cups Flour
1/2 cup Water
Pumpkin-Shrimp Filling

I only made 1/2 the dough since I have a ton of food and gyoza doesn’t really reheat well, so I would rather make fresh dough in the morning for the remaining filling. Mix the flour and water and form a ball. Knead the dough for about 6 or 7 minutes, then cover with a damp paper towel and let rest for 30 minutes.

Step 2:

Roll the dough out into a 1/2 inch thick rope and cut it into 1/2 inch sections.

Step 3:

Take each disk and roll it out until you get a thin wrapper.

Step 4:

Spoon in the filling and seal the dumpling.

Step 5:

Crimp the edges about six times.

Step 6:

Fry the bottoms of the gyoza in some olive oil until browned.

Step 7:

Add a bit of water to create steam and cover the lid tightly. Allow to steam for 7 minutes.

Step 8:

Roasted Red Chili Sauce:

Ingredients:

3 Tsien Tsien Pepper (ground up with mortar)
4 oz Roasted Red Chili Paste
1/4 cup Soy Sauce
1/4 cup Mirin
1/4 cup Rice Vinegar
1/4 cup Sugar
Green Onion

Mix all ingredients together.