Easy homemade Japanese prawn gyoza recipe made with succulent prawn, cabbage, and chive fillings. Pan-fried to crispy golden perfection and is so delicious! Perfect as an appetizer or savoury snack that all kids and adults can enjoy!
We love to serve it with a quick homemade gyoza dipping sauce with a kick of chilli oil but feel free to serve it with soy sauce, sweet chilli sauce, or a choice of dipping sauce.
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Gyoza is a Japanese version of pan-fried dumplings and is popular across the world. It is also known as Japanese potstickers. Originated in China and is called ' jiaozi ' in Chinese and the ingredients and cooking methods are very similar in general.
We also love to cook dumplings with chicken and Pan Fry Chicken Gyoza and Crispy Deep Fried Dumplings are our family's favorite recipes that everyone loves!
Wrappers & Fillings
Gyoza wrappers - is made of wheat flour, salt, and water. It is thinner and smaller than Chinese dumpling wrappers. You can buy at Japanese or Chinese supermarkets.
Prawns/shrimp - add your choice of fresh or frozen prawns, peeled and deveined. Frozen prawns should be defrosted before making it into a mince.
Chives - add garlic chives which has a unique pungent garlicky fragrant and is ideal for making prawn gyoza. It is also know as Chinese chives or Asian garlic chives. If you cannot get garlic chives, you can simply add spring onions ( green onions ) as a substitute.
Cabbage - Asian cabbage and sweetheart cabbage are ideal for gyoza fillings which have thin, tender, leaves. You can also use napa cabbage as a substitute.
Garlic & ginger - add freshly grated garlic and ginger, which brings more flavour to the dumplings.
Seasonings - You will also need a handful of cupboard-friendly seasoning ingredients. Soy sauce, sesame oil, Japanese mirin rice cooking wine, white pepper, and salt to taste. Add a tablespoon of corn starch to bind all the ingredients.
Oil - fry with neutral flavour oil like canola, sunflower, vegetable oil, etc.
Prawn Gyoza Dipping Sauce
To make the dipping sauce, combine soy sauce, rice vinegar, sugar, and chilli oil in a small bowl. Whisk until sugar dissolved.
Soy sauce - I usually use Japanese Kikkoman soy sauce when I make Japanese dumplings and dipping sauces. Instead of Japanese soy sauce, you can add your choice of all-purpose soy sauce or light soy sauce.
Vinegar - rice vinegar is one of the main ingredients to make gyoza sauce. Instead of rice vinegar you can add fresh lemon or lime juice.
Sugar - I love to add a dash of sugar to adjust the saltiness and sour taste.
Chilli oil - For a kick of heat, add Japanese chilli oil Layu ( Rayu/ラー油 ) or add your choice of homemade chilli oil or store-bought one.
How to make it
- Finely chop the cabbage, then add to a bowl. Sprinkle some salt over it and mix it well. Let it sit for 10-15 minutes. Then squeeze the water out and add it to the prawn and chives.
- To make the prawn mince, pat dry the prawns with paper towel then finely chop with a knife or use a food processor. Finely chop the garlic chives. Place them in a large mixing bowl.
- Add the seasoning ingredients salt, soy sauce, sesame oil, mirin, garlic, and ginger. Also, add a tablespoon of cornstarch and combine everything well until it becomes a sticky paste.
- To wrap the prawn gyoza, place one gyoza pastry in the left palm, and scoop in a tablespoon of fillings in the middle of the wrapper. Dip the index finger in water and wet the edges of the wrapper. Fold the wrapper in half, over the filling. Pinch on one edge, make a pleat, and seal it, as shown in the video and photo instructions.
- Repeat the process with the rest of the wrappers until the filling runs out. ( You can create approximately 30-35 gyoza with this filling. ) Place the folded dumplings in a large tray or plate and cover with wet kitchen towel to prevent them from drying out.
- To pan-fry, heat the flat-bottom non-stick pan/skillet to medium heat. Drizzle a tablespoon of oil and place the gyoza pleat side upward. Fry for 1-2 minutes or until slightly brown. Then add the water, close the lid and cook for 3-4 minutes or until the water dries out.
- Serve immediately with dipping sauce.
Frequently Asked Questions
Instead of gyoza paper, you can use Chinese dumpling wrappers, which is also made from plain flour and water. The texture and size and the size of wrappers can be slightly different.
Do not recommend cooked prawns/shrimp making gyoza because cooked prawns can be tough and tasteless to use as a dumpling fillings. Suggest to add frozen/fresh prawns or shrimps which is more moist, succulent, and sweet.
Prawns, vegetables, and all the seasoning ingredients used in this recipe are halal except mirin cooking wine. To make it halal gyoza, you can omit mirin or use halal mirin brands like Wei Lin.
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Prawn Gyoza ( Pan Fried Dumplings )
Equipment
- Large mixing bowl
- Flat-bottom non-stick pan
Ingredients
- 30-35 sheets Gyoza wrapper Or dumpling wrapper
- 300 gram Prawn/shrimp
- 100 gram Chives
- 150 gram Cabbage
- 2 tsp Garlic Grated garlic
- 1 tsp Ginger Grated ginger
- 1-2 tbsp Oil
- 6-8 tbsp Water Add each batch of frying
Seasonings
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Mirin
- ¼ tsp White pepper
- ½ tsp Salt
- ½ tsp corn starch
Dipping saucec
- 1 tbsp Soy sauce Japanese soy sauce or light soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- 1 tsp Chilli oil
Instructions
Prepare fillings
- Pat dry the prawns with paper towel then finely chop with a knife or use a food processor. Finely chop the garlic chives. Place them in a large mixing bowl.
- Finely chop the cabbage, then add in a bowl. Sprinkle some salt over it and mix it well. Let it sit for 10-15 minutes. Then squeeze the water out and add it to the prawn and chives.
- Season with salt, soy sauce, sesame oil, mirin, garlic, and ginger. Also add a tablespoon of corn starch and combine everything well until it becomes a sticky paste.
Fold the gyoza
- To wrap the prawn gyoza, place one gyoza pastry in the left palm, scoop in a tablespoon of fillings in the middle of wrapper. Dip the index finger in water and wet the edges of the wrapper. Fold the wrapper in half, over the filling. Pinch on the one edge, make a pleat an seal it, as shown in the video and photo instructions.
- Repeat process to the rest of the wrappers until the filling run out. ( You can create approximately 30-35 gyoza with this filling. )
Pan frying
- To pan-fry, heat the flat-bottom non-stick pan/skillet to medium heat. Drizzle a tablespoon of oil and place the gyoza pleat side upward. Fry for 1-2 minutes or until slightly brown. Then add the water, close lid and cook for 3-4 minutes or until the water dry out.
Make a dipping sauce
- To make the dipping sauce, combine soy sauce, rice vinegar, sugar, and chilli oil in a small bowl. Whisk until sugar dissolved.
Notes
- Gyoza wrappers - are made of wheat flour, salt, and water. You can buy it at Japanese or Chinese supermarkets. You can make approximately 30-35 dumplings according to the size of the wrappers you use.
- Prawns/shrimp - add your choice of fresh or frozen prawns, peeled and deveined. Frozen prawns should be defrosted and pat dry with a paper towel.
- Chives - It is also known as Chinese chives or Asian garlic chives. If you cannot get garlic chives, you can simply add spring onions ( green onions ) as a substitute.
- Cabbage - Asian cabbage and sweetheart cabbage are ideal for gyoza fillings which have thin, tender, leaves. You can also use napa cabbage as a substitute.
- Fry with batches and make sure to leave enough space between each gyoza in the pan.
- It takes about 3 batches to fry and you will need 6-8 tbsp of water for frying each batch.
- Can you freeze it? Yes, you can freeze it in the freezer for later use. Place the folded uncooked gyoza pieces on the parchment paper in the tray and let it set for about 1 hour to set. Then transfer them to a freezer-safe bag and freeze them. It usually lasts in the fridge for up to 1 month.
- Can you reheat fried gyoza? Gyoza tastes best when freshly fried but if you have any leftovers you can reheat them in the microwave just for a few seconds until warm.
Jack Sahakian says
Khin you are simply an awesome and very talented Chef. Thank you