Japanese Prawn & Pork Gyoza

Japanese Prawn & Pork Gyoza - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Juicy pork, sweet prawns, golden crisp base

If you’ve only ever had frozen gyoza, this will completely change your mind. These restaurant-quality Japanese dumplings are little parcels of joy, crispy on the bottom, soft on top, and packed with juicy flavour.

Learn how to master the pan-fry then steam technique to get the perfect texture every time, right in one pan, no deep fryer needed!

My filling features a beautiful blend of pork mince, fresh prawns, cabbage, ginger, garlic, and sesame oil for that ultimate umami punch. Serve them hot with a dipping sauce of soy, rice vinegar, and a hint of chilli.

Ingredients

7oz – 200g pork mince
5oz – 140g raw prawns or shrimp, finely chopped
5oz – 150g Chinese or Napa cabbage, finely chopped
½ tsp salt
2 spring onions, finely sliced
2 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tbsp olive oil
½ tsp toasted sesame oil
Freshly ground black pepper
30 gyoza wrappers
1 tsp cornflour
For cooking:
1 tbsp olive oil#
⅓ cup – 80ml water
For the dipping sauce
2 tbsp soy sauce
1 tbsp rice or whine vinegar
½ tsp sesame oil
Chilli oil, sauce or sliced red chilli

Steps

Step 1
Finely chop the cabbage, sprinkle with salt, and let sit 10 minutes. Squeeze dry using a clean towel or simply squeeze using your hands.
Step 2

In a large mixing bowl, combine pork mince, chopped Shrimp (prawns), ginger, garlic, spring onions, soy sauce, olive oil, sesame oil, cornflour and pepper. Add the squeezed dry cabbage. Mix well by hand until the texture feels slightly sticky, that’s how you know it’s emulsified and juicy. (Similar to sausage mix)
Step 3

Lay a gyoza wrapper on your palm, wet the edge all around, add about 1 tsp of filling and fold in half like a taco. Pleat one side while sealing tightly. Repeat with remaining wrappers. 7 pleats are best but 5 are great too.
Step 4

In a large frying pan over medium heat, heat 1 tbsp olive oil. Arrange the gyoza flat-side down in a single layer. Fry until the bottoms turn golden brown, about 2 minutes. Lift and check them to be sure. You want a deep golden brown colour.
Step 5

Pour in the water and cover with a lid. Steam 4 to 5 minutes, or until the water nearly evaporates. Remove the lid and cook uncovered for 1 minute to re-crisp the base.
Step 6

Serve immediately with the dipping sauce.

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