Prawn Gyoza 

​​​Gyoza are without a doubt my favourite guilty pleasure. I could gobble up so many of these little parcels of heaven! Folded similarly to a Cornish Pasty, they are pretty far away from the holy food of my motherland except for the way they hold an equally delicious filling.

I first tried these traditional Japanese dumplings in Borough Market in London and they were so good I rarely swayed from the stall regardless of the other amazing temptations on offer. I even made them my last lunch in the UK before flying to Sydney and had to queue 30 minutes for the pleasure…clearly word has got out!

They’re a little bit fiddly to fold but apart from that, Gyoza are easier than they look so make for an impressive starter for your next dinner party or for your own pleasure. They are gooey, they are sticky and they are oh so flavoursome. So here’s The Cornish Cook’s Prawn Gyoza Recipe.

To make 10 Prawn Gyoza you will need:

10 cooked and peeled King Prawns | 1 thumb of Ginger peeled and grated | 2 Spring Onions | 2 tbsps of Soy Sauce | 1 clove of Garlic crushed | a pinch of chopped Coriander stalks and leaves | 1 tbsp of Seasame Oil | 10 Wonton Wrappers | 1/2 Pint Chicken Stock | 1 tbsp Olive Oil | 1 tbsp Lime Juice | 1/2 a Red Chilli | a pinch of Seseame Seeds (or crushed peanuts)

Mix together your prawns, ginger, whites of your spring onions finely diced, 1 tbsp soy sauce, seseame oil, garlic and coriander in a small bowl.

If you have square wonton wrappers, cut the corners to make them more round. In Sydney these are readily available in supermarkets and Asian stores but if you can’t find them where you are, follow my wonton wrappers recipe. 

 1 egg beaten | 1/3 cup water | 2 cups plain flour | Pinch of salt

Mix together, knead on a lightly floured surface until elastic, cut into equal pieces and roll into small balls. Cover for at least 10 minutes then roll out into small circles.

Hold each circle flat in one had (one at a time) then wet (with water) around the outside edge of half the circle with your finger. Add a heaped teaspoon of the prawn mixture to the centre of your wonton wrapper. 

To fold, hold one end of the wonton with your index finger separating the sides and holding steady with your thumb and middle finger, the rest should be balanced on your remaining fingers. Gently fold a small indent in the undedampened side and pinch against the moistened side. Continue this process down the full side of the dumpling then pinch along the whole edge to reinforce and ensure the filling doesn’t escape when cooking.

Once you’ve folded all 10 dumplings, heat your stock with the olive oil in a large frying pan with a lid until simmering. Place your dumplings into the stock carefully (use tongs if you’re nervous about getting burnt). Close the lid and leave to steam for 5 minutes shaking the pan occasionally.

Then take the lid off and fry until all the liquid has evaporated and the bottoms of the Gyoza are crispy and golden.

Transfer the Gyoza from the pan to your plates. Mix the remaining soy sauce and lime juice together and drizzle over the top of your Gyoza with a teaspoon. Finish with your seseame seeds/crushed peanuts, shredded green tops of your spring onions and slices of fresh red chilli. As the chilli fiend I am, I also sprinkle with some dried chillies.



Valentines Chocolate Hidden Heart Cake

With Valentine’s Day coming up next week, get prepared to win over your valentine with your baking skills!

If your valentine is anything like me…or human, chocolate cake is definitely the way to their heart. This cake isn’t as difficult as it looks but you should gain some extra brownie points for the added effort of adding a surprise heart to the centre of your cake. 

This cake actually won me a bottle of Prosecco for a bake off in aid of Great Ormond Street Hospital Children’s Charity…probably the more likely way to my heart on second thoughts.

The cake looks pretty impressive and tastes really good too. So if you’ve got someone to impress this Valentine’s Day, here’s how to make The Cornish Cook’s Valentines Chocolate Hidden Heart Cake.

You will need:

For the Pink Sponge

175g Unsalted Butter | 175g Caster Sugar | 3 Eggs | 1 tsp Vanilla Extract | 175g Self-Raising Flour | 1/2 tsp Baking Powder | Pink or Red Food Colouring 

For the Chocolate Sponge

175g Unsalted Butter | 175g Caster Sugar | 3 Eggs | 1 tsp Chocolate Extract (optional) | 150g Self-Raising Flour | 1/2 tsp Baking Powder | 35g Cocoa Powder | 1 tbsp Milk

For the Chocolate Ganache Topping 

100ml Double Cream | 200g Dark Chocolate | 50g Unsalted Butter

To Decorate 

I’ve chosen Crushed Frozen Strawberry’s but there are lots of options here. Why not try your Valentine’s Favourite Chocolates, Edible Rose Petals or Edible Flowers, Fresh Raspberries, Love Heart Sprinkles or Piped Roses if you’ve got the skills? 


Start with your pink cake. Pre-heat your oven to 180 degrees c. Cream your butter and sugar together until fluffy. Add your beaten eggs gradually and whisk until twice the size. Add your vanilla extract and mix, before folding in the sieved flour and baking powder. Add a small dash of food colouring then continue to add until you have the colour you want the heart to be. Add your mixture to a lined loaf tin and bake for 40-45 mins. Take the cake out of the tin after about 10 minutes then leave to cool on a wire rack.

Once cooled cut the pink loaf cake into inch thick slices. Cut a heart out of each of these with a heart shaped cookie cutter. I actually did mine freehand so it is doable but not advisable. Why not make some cake pops with the left over cake (if you can stop yourself taste testing that is)?

Now for the chocolate cake. Beat the sugar, butter and eggs as you did previously then add your chocolate extract (if you’re using it) as you did the vanilla previously. Now sift the cocoa powder in at the same time as the flour and baking powder and fold in as before. The mixture can be quite dry so I like to add a dash of milk at this stage.

Re-line your loaf tin with baking paper. Add about a third of the chocolate cake mix into the tin. Now line up your heart shaped cake pieces and push them into the chocolate mixture so they are almost touching the very bottom of the cake tin. It’s important that the hearts are tight together and that there is a small gap left on either end of the cake tin. Then simply add the rest of your chocolate cake mixture around the hearts until it’s all in the tin and the hearts are completely covered. Bake again but this time for slightly less time since the middle is effectively already cooked. About 35-40 minutes should do. Then leave to cool in its tin before transferring to your wire rack again.

While your cake is in the oven you can make a chocolate ganache to top it. Simply melt the three ingredients gently over a saucepan of simmering water. Once combined and looking lovely and glossy, allow to cool stirring occasionally while you wait for your cake to also cool. Spoon over your cake once cooled then decorate to your liking.

I’d love to see your creations if you attempt this one! 

Enjoy x