- Gyoza wrappers (See below)
- 150g raw prawns
- 100g Chinese cabbage, finely shredded
- 2 spring onions, chopped
- 1 large cloves garlic, zested
- 1.5 centimetre ginger - fresh, zested
- 1 tablespoons chilli oil
- 1 teaspoon soy sauce
- Large pinch of white teaspoon pepper
- Zest of 1/2 lime
- 1 tsp black sesame seeds
- 120ml soya sauce
- Juice of 1/2 lime
- 1/2 teaspoon of sugar
- Fussels Chilli oil to taste
- 2 spring onions, sliced
Gyoza wrappers - Make your own (see below) or buy online.
For the gyoza skins:
- 300g/10½oz strong white flour, plus extra for rolling
- ½ tsp fine salt
- 200ml/7fl oz boiling water
- 1 tbsp vegetable oil, for frying
- 1 tbsp sesame oil
For the gyoza skins, sift the flour into a large bowl and mix in the salt.
Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)
Roll the dough into a ball, cover with cling film and set aside to rest for one hour.
After the hour, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)
Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.
Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.
For the Dipping Sauce and Filling:
Combine the dipping sauce ingredients and leave to one side
Finely chop (or use a food processor) the prawns and combine with the rest of the ingredients
Place 1 teaspoon of filling into the middle of a wrapper and seal the edges
Fry the gyoza in a thin layer of plain oil on medium to high heat on all sides until golden brown
Pour 100ml of water into the pan and immediately cover with a tight fitting lid for 6 minutes (you can just use a baking foil to cover the pan)
Do this carefully as the oil might splutter
Check one gyoza, by cutting it open and making sure it is piping hot in the middle
Enjoy immediately with the dipping sauce