Prawn Gyoza (Print Version)
# Ingredients:
01 -
30-35 sheets Gyoza wrapper (or dumpling wrapper)
02 -
300 gram Prawn/shrimp
03 -
100 gram Chives
04 -
150 gram Cabbage
05 -
2 tsp Garlic, grated
06 -
1 tsp Ginger, grated
07 -
1-2 tbsp Oil
08 -
6-8 tbsp Water (for each batch of frying)
→ Seasonings
09 -
1 tsp Soy sauce
10 -
1 tsp Sesame oil
11 -
1 tsp Mirin
12 -
¼ tsp White pepper
13 -
½ tsp Salt
14 -
½ tsp Corn starch
→ Dipping Sauce
15 -
1 tbsp Soy sauce (Japanese soy sauce or light soy sauce)
16 -
1 tbsp Rice vinegar
17 -
1 tsp Sugar
18 -
1 tsp Chilli oil
# Instructions:
01 -
Pat dry the prawns with paper towel then finely chop with a knife or use a food processor. Finely chop the garlic chives. Place them in a large mixing bowl.
02 -
Finely chop the cabbage, then add in a bowl. Sprinkle some salt over it and mix it well. Let it sit for 10-15 minutes. Then squeeze the water out and add it to the prawn and chives.
03 -
Season with salt, soy sauce, sesame oil, mirin, garlic, and ginger. Also add a tablespoon of corn starch and combine everything well until it becomes a sticky paste.
04 -
To wrap the prawn gyoza, place one gyoza pastry in the left palm, scoop in a tablespoon of fillings in the middle of wrapper. Dip the index finger in water and wet the edges of the wrapper. Fold the wrapper in half, over the filling. Pinch on the one edge, make a pleat an seal it, as shown in the video and photo instructions.
05 -
Repeat process to the rest of the wrappers until the filling run out. (You can create approximately 30-35 gyoza with this filling.)
06 -
To pan-fry, heat the flat-bottom non-stick pan/skillet to medium heat. Drizzle a tablespoon of oil and place the gyoza pleat side upward. Fry for 1-2 minutes or until slightly brown. Then add the water, close lid and cook for 3-4 minutes or until the water dry out.
07 -
To make the dipping sauce, combine soy sauce, rice vinegar, sugar, and chilli oil in a small bowl. Whisk until sugar dissolved.
# Notes:
01 -
Gyoza wrappers - are made of wheat flour, salt, and water. You can buy it at Japanese or Chinese supermarkets. You can make approximately 30-35 dumplings according to the size of the wrappers you use.
02 -
Prawns/shrimp - add your choice of fresh or frozen prawns, peeled and deveined. Frozen prawns should be defrosted and pat dry with a paper towel.
03 -
Chives - It is also known as Chinese chives or Asian garlic chives. If you cannot get garlic chives, you can simply add spring onions (green onions) as a substitute.
04 -
Cabbage - Asian cabbage and sweetheart cabbage are ideal for gyoza fillings which have thin, tender, leaves. You can also use napa cabbage as a substitute.
05 -
Fry with batches and make sure to leave enough space between each gyoza in the pan.