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