Prawn Gyoza ( Pan Fried Dumplings )
Delicious, Japanese prawn gyoza recipe made with prawns/shrimp, chives, cabbage, and the best dipping sauce. Easy to make at home and perfect as an appetizer or snack for all occasions.
Servings: 30 - 35 gyoza
Calories: 17kcal
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.
Nutrition
Calories: 17kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 143mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 188IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.1mg
