Gyoza are Chinese dumplings made with meat and vegetables wrapped in round (pasta like) flour skins and then pan-fried. Gyoza are originally based on Chinese fried dumplings, but they are now a popular and well-rooted part of Japanese cooking today. Probably pork is the most common filling for Gyoza in Japan, but if you love shrimp, Shrimp Gyoza is a great alternative to regular Gyoza. Shrimp Gyoza not only have a nice shrimp flavor but also a texture you’ll surely enjoy.
Ebi Fry is Japanese fried shrimp. The shrimp is breaded with flour, egg, and Panko (bread crumbs), then deep fried. It is a very popular dish at many restaurants in Japan, from big chain family restrants to mom and pop’s small corner eateries. Although you may be able to find the dish more easily than some other Japanese food at restaurants outside Japan, making Ebi Fry at home is very easy too and also very cost efficient. Most of the ingredients in the recipe are easily found at US supermarkets too. So why not make it at home?
Tenmusu are Onigiri rice balls with shrimp Tempura as a filling. Onigiri is rice shaped by pressing firmly in your hands and forming into a ball or triangle, or some other kind of shape. Typical fillings are pickled plum (Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon. Tenmusu is something special, with Tempura shrimp and all. It’s kind of like the “go-to” Onigiri for important Onigiri.