Prawn Gyozas

||||||

Gyozas (makes 30)

4 spring onions (finely chopped)

1 red chilli (finely chopped)

A thumb of ginger (peeled & grated)

1 garlic clove (crushed)

150g cabbage/kale (very finely chopped)

1tsp sesame oil

1tbsp soy sauce

180g cooked prawns (chopped)

30g coriander (finely chopped)

1 lime (juiced)

30 dim sum/gyoza wrappers (available from Asian supermarkets - defrosted)

2tbsp vegetable oil

80ml water

Dipping sauce

2tbsp soy sauce

2tsp sesame oil

1tbsp rice vinegar

---

Put 1tbsp vegetable oil in a frying pan on a medium-high heat, fry the spring onions, chilli, ginger, garlic and cabbage/kale for 3 minutes, or until slightly browned. Add the sesame oil and soy sauce and cook for a further minute. Take off the heat and stir in the prawns, coriander and lime juice.

To assemble the gyozas, place the wrapper paper on a flat surface and put a heaped teaspoon of the prawn filling in the centre, then wet one edge of the wrapper with water, in a semi circle action. Pinch together one corner of the semi circle, fold the dry side and pinch pleats multiple times to create a fan shape. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Repeat for all 30 wrappers.

Heat 1tbsp of vegetable oil in a large, lidded frying pan and fry the gyozas (in batches if needed) on their flat side for 1-2 minutes, or until crisp and golden brown. Carefully pour in the 100ml water and put the lid on the pan so it steams the gyozas, beware the water may spit when added to the pan.

Continue to steam for 2-3 minutes, or until soft and easy to remove from the pan.

For the dipping sauce, mix the soy sauce, sesame oil and rice vinegar together in a bowl to serve alongside the gyozas.

||||||

Recipe inspired by BBC Good Food & Ollie Holmes