(Recipe makes 12)
For the wrappers:
- 60g flour, plus extra for kneading
- 38ml water, just boiled
- Pinch of salt
For the filling:
- 2 spring onions, finely sliced
- 1 red chilli, finely sliced
- 1 garlic clove, crushed
- 1/4 red pepper, finely diced
- Few sprigs of fresh coriander, finely chopped
- 1 tsp chopped fresh ginger/ginger paste
- 150g raw king prawns, cut into 1cm pieces
For the sauce – this can be made in a larger batch and refrigerated for other uses:
- 1/2 tsp sesame oil
- 1/2 tsp white rice vinegar
- 2 tsps sriracha
- 2 tbsps light soy sauce
- 1tbsp vegetable oil for cooking
(makes about 12)
- Start by mixing the sauce ingredients in a small bowl till combined. Set aside for serving.
- Next, get another bowl and add the spring onion, red chilli, garlic, red pepper, ginger paste, coriander and chopped prawns. Give the mixture a good stir then cover and refrigerate.
- To make the dough, weigh out your flour in a bowl and add the salt. Now pour in the water – this should be just boiled in the kettle. Mix this with a knife or chopsticks to combine the water and flour until it comes together to form a sticky dough.
- Empty the dough onto a well-floured surface and sprinkle more flour on top. Knead the dough for 10 minutes, sprinkling over more flour when it gets too sticky. You should be left with a pale and much smoother dough.
- Carefully roll the dough out so it is about 1-2mm thick. Now use a cup to cut out 12 circle gyoza wrappers. You may need to fold up left over dough and re-roll to cut out all 12. Pile them with baking paper/extra flour in between so they don’t stick to each other then set aside ready to make your gyozas!
- To make the gyozas, lay one of the wrappers on a lightly floured surface. Spoon a heaped teaspoon of the prawn filling into the centre. Have a small glass or bowl with water in nearby to help seal the wrappers.
- Now, carefully pick up the gyoza in your hand and almost fold it in half – without actually pressing the dough together yet. Dab some water around the inner edge of the wrapper then pinch and pleat the wrapper with your thumb and finger to seal the gyoza. It’s tricky at first but stick with it!
- Repeat with the rest of the gyozas, making sure to place these onto a floured surface before cooking.
- To cook the gyozas, heat a tablespoon of vegetable oil in a non-stick frying pan on a high heat. Add the gyozas to the pan with the bottom-side down to get this side crispy. Fry for about 3 minutes on a medium heat.
- Pour water into the frying pan (about 1cm deep) then bring to a boil. Cover the pan with a lid or tightly with foil – this allows the rest of the gyozas to steam. Then reduce the heat so the water is simmering. Steam for 6-9 minutes until cooked (to check, take one gyoza out, cut open and check the prawns are pink and hot).
- Remove the gyozas from the pan and serve hot with the dipping sauce (however, instead of dipping mine I simply poured the sauce over!)
|Calories per gyoza (inc. dipping sauce)||Protein||Carbs||Fat|