Remove the shells from the shrimp.

Briefly blanch the shrimp.

Chop half of the shrimp into small pieces.

Pound the remaining shrimp with a knife until it becomes sticky.

Boil the edamame (frozen is fine).

Remove the beans from the edamame pods.

Grate the ginger.

Combine the chopped shrimp, pounded shrimp, edamame, ginger, katakuriko, sake, and salt in a bowl.

Mix all ingredients thoroughly.

Place a spoonful of the filling in the middle of a gyoza skin.

Fold the gyoza skin in half, creating a half-moon shape.

Pinch and seal the edges of the gyoza to enclose the filling.

Create pleats along one edge of the gyoza to create a decorative pattern.

Repeat the pleating process along the opposite edge.

Press each open flap and seal completely.

Line a steamer with parchment paper or lettuce leaves.

Arrange the gyoza dumplings in the steamer, leaving space between them.

Cover the steamer with a lid.

Steam the gyoza over medium heat for 10 minutes.

Steam until the gyoza skins become translucent and the dumplings are plump.

Serve hot.