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Prawn gyoza (Japanese dumplings)

Prep time less than 30 mins
Cook time less than 30 mins
Makes 30 dumplings
From Something for the Weekend
Serve these Japanese-style dumplings as a sophisticated starter.

Method


  1. For the dumplings, mix the prawns, cabbage, sesame oil, soy, ginger and garlic together in a bowl.

  2. To assemble the dumplings, hold a gyoza wrapper in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water and seal the dumpling, pinching along the edges to create a fan shape. Repeat the process until all of the filling mixture has been used up (there should be enough for about 30 dumplings).

  3. Heat the oil in a large, lidded frying pan and fry the dumplings for 1-2 minutes, or until crisp. (Do this in batches if necessary.)

  4. Carefully pour in the water. (Caution: the water may spit when added to the hot oil.)

  5. Reduce the heat, cover the pan with a lid and continue to cook the dumplings for 5-6 minutes, or until soft and easy to remove from the pan.

  6. For the dipping sauce, mix the soy sauce, sesame oil and black rice vinegar together in a bowl.

  7. Serve the gyoza dumplings sprinkled with the chopped spring onions and chilli, with the dipping sauce alongside.

Ingredients

For the dumplings

  • 400g/14oz cooked prawns, chopped
  • 100g/3½oz cabbage, very finely chopped
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • ½cm/¼in piece fresh ginger, grated
  • 1 garlic clove, crushed
  • 30 dim sum wrappers (gyoza wrappers), available from Asian supermarkets
  • 1 tbsp vegetable oil
  • 100ml/3½fl oz water

For the dipping sauce

  • 75ml/2¾fl oz soy sauce
  • 1 tsp sesame oil
  • 50ml/1¾fl oz black rice vinegar

To serve

  • sliced spring onions
  • chopped fresh chilli

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