Prawn Gyoza

Name: Prawn Gyoza
Yield: 35 to 40 pieces
Cuisine: British
Ingredients: 300-400 g Uncooked Prawns *minced White Fish can be used; 5-6 Spring Onions; 1 small piece Ginger *finely grated; 1 tablespoon Sake; 1-2 tablespoons Potato Starch; Salt & White Pepper; Gyoza Skins; Oil; Water

Hiroko Liston @hirokoliston

Melbourne, Australia

This is my favourite type of Gyoza. Prawns can replaced or mixed with minced white fish. Traditional cooking method is good, but steaming method is also good.

Hiroko Liston @hirokoliston

Melbourne, Australia

This is my favourite type of Gyoza. Prawns can replaced or mixed with minced white fish. Traditional cooking method is good, but steaming method is also good.

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Ingredients

35 to 40 pieces

300-400 gUncooked Prawns *minced White Fish can be used
5-6Spring Onions
1small piece Ginger *finely grated
1 tablespoonSake
1-2 tablespoonsPotato Starch
Salt & White Pepper
Gyoza Skins
Oil
Water

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Steps

1

Prepare Prawns. Chop up and coarsely mince the Prawns. Chop the Spring Onions finely.
2

Combine minced Prawns, Spring Onion, finely grated Ginger and the other ingredients, lightly season with Salt and Pepper, and mix them very well until it gets pasty texture.
3

Place some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close.
4

Heat a small amount of Oil in a frying pan (non-stick recommended) over medium high heat, place Gyoza.
5

Add 1/2 cup Water and reduce heat. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
6

Serve with the Ponzu with Rāyu (Chili Oil) or/and Shichimi (Japanese Chilli Spice Mix).