Prawn & Pork Gyoza, Recipe



prawn pork gyoza recipe



prawn pork gyoza recipe



RECIPES | This prawn and pork gyoza recipe is surprisingly easy to make and yields about 50 delicious dumplings. When I make this recipe I normally divided them into 5 containers of 10 and freeze them for a quick meal that can be ready in just a few minutes.

Preparation Time: 30 minutes / Cooking Time: 10-12 minutes / Serves: 5-6


  • 300g pork mince
  • 150g prawns, cleaned and diced
  • 70g savoy cabbage
  • 2ml sesame oil
  • 5ml tamari / low salt soy sauce
  • 5ml cooking wine
  • 2g grated ginger
  • 2 cloves garlic, finely diced
  • 3 spring onions, finely diced
  • 50 round wonton wrappers
  • 20ml cold tap water
  • 20ml vegetable oil
  • 125ml boiling water
  • vinegar, soy and chili oil (optional)


  1. In a bowl, mix together the pork mince, prawn, cabbage, sesame oil, tamari, cooking wine, ginger, garlic and spring onion.
  2. Once all of the ingredients are evenly incorporated, place a teaspoon of filling in the center of the wonton wrapper.
  3. Lightly brush the edge of the wonton wrapper with cold water.
  4. Bring the edges together and pleat the wonton to firmly seal in the filling.
  5. Repeat steps 2-4 until all of the gyoza are complete.
  6. Heat the vegetable oil in a large frying pan.
  7. Add the gyoza to the pan and cook for 3 minutes.
  8. Add the boiled water to the pan, cover with a lid and continue cooking for a further 5-7 minutes.
  9. Remove from the pan and serve with vinegar, soy and chili oil.




If you would like to freeze the gyoza, I find the best stage to freeze them is at step 5. When you are ready to use them, take them directly out of the freezer and place them into a hot pan with 20ml of oil. Cook for 5 minutes with a lid on a high heat. Then add 250ml of boiling water and cook cover for 7 minutes. Remove the lid and cover for a further 3 minutes.



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