Jiaozi Xiā

Name: Jiaozi Xiā
Ingredients: 340 g Unagi sauce; 1 kg Gyoza shrimp; 2 kg wakame; 700 g Panko Japanese style; 175 g Kamazasa

This recipe consists of shrimp gyoza, unagi sauce, panko crumble, and wakame salad.

Ingredients

340gUnagi sauce

1kgGyoza shrimp

2kgwakame

700gPanko Japanese style

175gKamazasa

Heat the shrimp gyoza in a pan with a little oil. Fry them over medium heat until they are golden brown and crispy on the bottom. For oven heating, follow the instructions on the packaging (usually 10-15 minutes at 180°C). Make sure the gyoza are thoroughly heated.
Heat the unagi sauce in a small pan over low heat so it reduces slightly and the flavors blend well. This can also be done briefly in the microwave (20-30 seconds), but stir well to prevent burning.
Toast the panko in a dry pan over low heat to make it nice and crispy. This is an optional step, but it can help improve the crunch.
Assemble the dish: divide the wakame salad over the plates, place the warm shrimp gyoza next to it, drizzle some of the heated unagi sauce over the gyoza or serve the sauce on the side, and sprinkle the gyoza with the panko crumble for extra texture and crunch.
Serve immediately while everything is still warm, optionally with extra unagi sauce on the side for those who want more flavor.