Prawn Gyozas (savoury dumplings)

These are marvellous dumplings, or pot stickers, with bags of flavour, and are great as starters or appetisers: pillows of soft, sticky dough – lightly shallow fried and then steamed – they are packed with a juicy filling that includes prawns, garlic, chilli and ginger.

The crunch and the flavour bursts of the coriander stalks and the spring onions is lovely with the soft sweetness of the prawns. Whenever I am at a restaurant that serves these I have to order them and I could honestly eat them by the dozen!

These gyozas are especially good served with sweet chilli sauce or reduced sweetened soy sauce (bring several tablespoons soy sauce and a little honey to the boil and allow to bubble for a few minutes until it just thickens).

As a variation, use organic chicken thigh meat in place of prawns, blitzing in the food processor until it just becomes a paste. The addition of grated carrot or finely chopped water chestnuts gives extra crunch. You can also buy wanton wrappers instead of making the “skins” for these, but it is quite fun making them.

Prawn gyozas
Prawn gyozas

Gyozas (pot stickers) – makes about 30

For the dough:

  • 300g strong white flour
  • ½ tsp salt
  • approx. 150-200ml boiling water
  • 2 tbsp vegetable oil, for shallow frying

For the filling:

  • 400g peeled raw king prawns
  • 2 spring onions, finely chopped
  • large bunch fresh coriander: stalks finely chopped and leaves roughly shopped
  • 50g very finely shredded and chopped savoy cabbage
  • 2 large cloves garlic, peeled and grated
  • about 3cm piece fresh root ginger, peeled and grated
  • 1 red chilli, finely chopped
  • 2 tsps toasted sesame oil
  • 1 tablespoon soy sauce
  • finely grated zest of 1/2 lime
  • 2 teaspoons sugar

To serve:

  • finely chopped chives or coriander
  • some reduced soy sauce
  • sweet chilli sauce
  1. Make the dough: put the flour and salt into a bowl and stir in add enough of the water to form a ball that is not too sticky. Leave the dough for a few minutes to cool down and knead for 3-4 minutes until it holds its shape.  Cover and rest for about an hour so the gluten can relax and the dough can be more easily rolled out.
  2. Split the dough into several portions. Roll out a portion of the dough on a lightly floured surface until it becomes very thin and just transparent. Cut the dough with a 10cm diameter cutter and stack, lightly dusting each disc with flour to stop them sticking together. Repeat with the rest of the dough.
  3. Place about 300g of the prawns in a food processor until it just becomes a paste. Transfer to a bowl. Finely chop the remaining prawns and add this to the bowl.
  4. Add the other filling ingredients and mix well together.  You can fry a little of the mixture until cooked to judge the seasoning.
  5. Place a small mound of filling onto the centre of each disc of dough, dab a little water around the rim and, trying not to trap too much air, bring up the dough over the filling. Crimp tightly to seal. You can freeze any of the dough discs that have not been used.
  6. Shallow fry in a little oil for about 3-4 minutes until the bottoms turn golden brown. Add a few tablespoons of water to the pan, give it a little shake, pop a lid on the pan and cook for a further 4-5 mins over a gentle heat.
  7. Serve with a few chopped chives or coriander, a few drops of thickened soy sauce and sweet chilli sauce.

Author: Philip

A love of growing fruit & veg, cooking and eating - with a penchant for baking. Contestant on Britain’s Best Home Cook (2018).

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