Gyoza (Japanese Dumplings)

Name: Gyoza (Japanese Dumplings)
Yield: 4 servings
Cuisine: British
Ingredients: 32 Dumpling wrappers; 2 cloves Garlic; 1/3 Chinese cabbage; 1 handful chopped spring onions or scallions; 1 teaspoon Salt and pepper; 1 teaspoon Cayenne chilli powder; 1 teaspoon Cumin powder; 1 handful chopped Fresh coriander; Sesame oil; 300 grams Peeled and deveined prawns/shrimp; Dipping sauces of choice

Mark Wheatley @cook_7232200

Bristol, UK

These are an incredibly flexible dish, which can be served as a starter or as part of a main course. The ingredients can be easily changed depending upon what you have available or what you are in the mood for. In this recipe I used prawns (shrimp) but this can be easily swapped out for another filling like tofu or pork. I used a pre-made pack of dumpling wrappers which you can buy in any asian supermarket.

Mark Wheatley @cook_7232200

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Ingredients

4 servings

32Dumpling wrappers
2 clovesGarlic
1/3Chinese cabbage
1 handfulchopped spring onions or scallions
1 teaspoonSalt and pepper
1 teaspoonCayenne chilli powder
1 teaspoonCumin powder
1 handfulchopped Fresh coriander
Sesame oil
300 gramsPeeled and deveined prawns/shrimp
Dipping sauces of choice

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Steps

1

If you have bought frozen dumpling wrappers make sure you remember to thaw them out / defrost them ahead of time.
2

Shred your cabbage and onions in a blender.
3

Take your prawns and squeeze as much of the moisture out as possible with some paper towels. Then shred them in a blender.
4

Add the shredded ingredients to a large bowl.
5

Finely chop and add the coriander.
6

Finely chopped and add garlic. Also add your seasoning and spices.
7

Add some seasame oil, enough so that you can mix the filling together into a paste.
8

Take a single dumpling wrapper and put a heaped teaspoon in the middle.
9

Wet your finger in the water and dampen the exposed bottom half of the wrapper.
10

Fold the wrapper in two and pleat across, making sure you apply enough pressure so that the edges stick.
11

When you have finished preparing the dumplings, heat some sesame oil in a pan. Then fry until the bottom of each dumpling is golden brown.
12

Add 1/2 cup of water to the pan and cover. Leave until all the water has evaporated. The dumpling should look nice and moist - if they are still a little on the hard/dry side just add a bit more water.
13

I like to serve them with soy sauce, chilli sauce and some crumbled roasted peanuts.