Prawn Gyoza (Print Version)
# Ingredients:
01 -
30-35 sheets of dumpling wrappers (like gyoza skins)
02 -
300 grams of shrimp (crevettes)
03 -
100 grams of garlic chives
04 -
150 grams of cabbage
05 -
2 teaspoons of freshly grated garlic
06 -
1 teaspoon of freshly grated ginger
07 -
1-2 tablespoons of cooking oil
08 -
6-8 tablespoons of water (per batch during frying)
→ Seasonings
09 -
½ teaspoon of salt
10 -
¼ teaspoon of white pepper
11 -
1 teaspoon of sesame oil
12 -
1 teaspoon of mirin
13 -
1 teaspoon of soy sauce
14 -
½ teaspoon of cornflour
→ Dipping Sauce
15 -
1 tablespoon of Japanese-style soy sauce or lighter soy sauce
16 -
1 teaspoon of chili oil
17 -
1 teaspoon of sugar
18 -
1 tablespoon of rice wine vinegar
# Instructions:
01 -
Dry off the shrimp with kitchen paper, then chop finely by hand or blitz it in a food processor. Chop the garlic chives into small pieces, then throw both into a large bowl.
02 -
Slice the cabbage into small bits, sprinkle some salt over it, and mix it around. After leaving it to sit for 10-15 minutes, squeeze out the liquid and toss it into the bowl with the shrimp and chives.
03 -
Add salt, soy sauce, sesame oil, mirin, grated garlic, and grated ginger to the bowl. Mix in a spoonful of cornstarch and combine everything so it's slightly sticky and holds together.
04 -
To make each dumpling, hold one wrapper in your hand, add a spoonful of filling in the middle, then wet the edge of the wrapper with water using your finger. Fold it over the filling, pinch one edge, and create little folds or pleats to seal it.
05 -
Repeat the wrapping process with the remaining wrappers and filling until everything's used up. This recipe makes around 30-35 gyoza.
06 -
On medium heat, warm up some neutral oil in a flat pan. Place the dumplings in so the folded side faces up, and let them brown slightly for 1-2 minutes. Add a small splash of water, cover with a lid, and steam for 3-4 minutes until the water evaporates.
07 -
Mix together soy sauce, rice vinegar, sugar, and chili oil in a small dish. Stir until the sugar’s dissolved, and it's ready for dipping.
# Notes:
01 -
Dumpling wrappers are made from wheat flour, water, and a bit of salt. You can find them in Asian food markets, such as shops selling Japanese or Chinese ingredients. This mix makes roughly 30-35 dumplings, depending on wrapper size.
02 -
Shrimp or prawns should be peeled and cleaned. Fresh or defrosted frozen prawns both work fine, but always pat them dry first so there’s no extra water.
03 -
Chinese garlic chives, also called Asian chives, are a traditional choice for gyoza. If you can't find these, swap them for spring onions.
04 -
For the cabbage filling, Napa cabbage or even French sweetheart cabbage are good options due to their soft and thin leaves. They give a nice texture in dumplings.
05 -
Cook in batches of dumplings, leaving a little room between each one so they don’t stick in the pan.