Quick recipe finder Prawn gyoza (Japanese dumplings)
Serve these Japanese-style dumplings as a sophisticated starter.
By Simon Rimmer From Something for the Weekend
Ingredients
For the dumplings
- 400g/14oz cooked prawns, chopped
- 100g/3½oz cabbage, very finely chopped
- 1 tsp sesame oil
- 1 tbsp soy sauce
- ½cm/¼in piece fresh ginger, grated
- 1 garlic clove, crushed
- 30 dim sum wrappers (gyoza wrappers), available from Asian supermarkets
- 1 tbsp vegetable oil
- 100ml/3½fl oz water
For the dipping sauce
- 75ml/2¾fl oz soy sauce
- 1 tsp sesame oil
- 50ml/1¾fl oz black rice vinegar
To serve
- sliced spring onions
- chopped fresh chilli
Method
For the dumplings, mix the prawns, cabbage, sesame oil, soy, ginger and garlic together in a bowl.
To assemble the dumplings, hold a gyoza wrapper in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water and seal the dumpling, pinching along the edges to create a fan shape. Repeat the process until all of the filling mixture has been used up (there should be enough for about 30 dumplings).
Heat the oil in a large, lidded frying pan and fry the dumplings for 1-2 minutes, or until crisp. (Do this in batches if necessary.)
Carefully pour in the water. (Caution: the water may spit when added to the hot oil.)
Reduce the heat, cover the pan with a lid and continue to cook the dumplings for 5-6 minutes, or until soft and easy to remove from the pan.
For the dipping sauce, mix the soy sauce, sesame oil and black rice vinegar together in a bowl.
Serve the gyoza dumplings sprinkled with the chopped spring onions and chilli, with the dipping sauce alongside.
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