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.