Prawn & Garlic Chives Gyoza

Name: Prawn & Garlic Chives Gyoza
Yield: 35 to 40 pieces
Cuisine: British
Ingredients: Gyoza Skins; 300-400 g Uncooked Prawns; 1 tablespoon Sake (Rice Wine); 1 small bunch Garlic Chives (‘Nira’) *about 100g, finely chopped; 1 small piece Ginger *grated; 2 tablespoons Potato Starch; Salt & White Pepper; Water; Oil for cooking

Hiroko Liston @hirokoliston

Melbourne, Australia

There is a green grocer near my home and they started selling Asian vegetables. Garlic Chives, ‘Nira’ in Japanese, used to be impossible to find, but they are available everyday!!! Garlic Chive are not categorised as herb. Those long, flat, green leaves, often sold in big bunches, are vegetable and I can use them for cooking any time I want!

Hiroko Liston @hirokoliston

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Ingredients

35 to 40 pieces

Gyoza Skins
300-400 gUncooked Prawns
1 tablespoonSake (Rice Wine)
1small bunch Garlic Chives (‘Nira’) *about 100g, finely chopped
1small piece Ginger *grated
2 tablespoonsPotato Starch
Salt & White Pepper
Water
Oil for cooking

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Steps

1

Clean and coarsely mince the Prawns. Add Garlic Chives (‘Nira’), Ginger and Potato Starch. Season lightly with Salt and White Pepper, and mix very well.
2

Put some of the filling onto a Gyoza Skin, moisten the edges with water, and wrap. *Note: Today I made two different shapes. You can find many tutorial videos on the internet to learn how to wrap Gyoza.
3

Heat a small amount of Oil in a frying pan (non-stick recommended) over medium high heat, place Gyoza. Add 1/2 cup Water and reduce heat. Cover with a lid and allow Gyoza to steam until water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
4

Note: You can boil them in plenty of boiling water if you prefer.
5

Serve with ‘Ponzu’ with Rāyu (Chili Oil).