34min 4 ppl
Prawn Gyoza
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 16g
Carbs 28g
Fats 9g
About this dish
Pan-fried and steamed dumplings packed with chopped raw prawns, cabbage and ginger, finished with the same crisp golden base as the classic pork version. Sweeter and lighter with prawn as the filling.
Allergy Info
Gluten, Soya, Sesame, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Cabbagefinely shredded, salted and squeezed dry200 g
- Spring onionsfinely chopped3
- Garlic clovesminced2
- Fresh Gingergrated15 g
Fish & Seafood
- Raw King Prawnspeeled, deveined and finely chopped350 g
Dried Goods
- Gyoza wrappers24
- Waterfor steaming100 ml
Spices & Seasonings
- Salt3 g
- White pepper1 g
Oils & Condiments
- Soy sauce15 ml
- Sesame Oil10 ml
- Vegetable Oilfor frying30 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large frying pan
- Meat thermometer
Method
1
Combine the chopped prawns, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, salt and white pepper in a large bowl and mix well until sticky.
Approx. 8 minutes
2
Place a small spoonful of filling in the centre of a gyoza wrapper, moisten the edge with water, fold in half and pleat the edge to seal. Repeat with the remaining wrappers and filling.
Approx. 20 minutes
3
Heat the vegetable oil in a large frying pan over medium heat until shimmering.
Approx. 2 minutes
4
Arrange the dumplings flat-side down in the pan in a single layer and fry for 2 minutes until the bases are golden brown.
Approx. 2 minutes
5
Pour in the water, cover immediately and steam for 5 minutes until the wrappers turn translucent and the prawn filling is opaque throughout. Check the thickest dumpling reaches 63°C with a meat thermometer.
Approx. 5 minutes
6
Remove the lid and cook uncovered for 2 minutes until the water has evaporated and the bases are crisp again.
Approx. 2 minutes
