Gyoza are Japanese adaptation of a small half moon shaped dumpling, originally from China. They are widely eaten throughout Asia as well as being a popular snack in other parts of the world. Usually served as a side dish or an appetizer, they make a great way to begin any meal. The fillings vary from meat, to seafood and for that reason they are very versatile.
It’s good fun to make a big batch and store some in the freezer (for an easy mid-week meal). If you are going to eat the gyoza straight away, as long as the ingredients are finely chopped you don’t need to cook them before making the gyoza. We experimented with a batch where we cooked the ingredients first, as we thought it might affect the results when defrosted. The defrosted gyoza whose ingredients were cooked first were less moist when defrosted.
300g prawns, cooked and peeled
250g shiitake (wet weight)
1/2 Chinese cabbage, chopped
2 carrots, finely shredded
ginger, thumb-size piece
garlic, 2 cloves chopped
3 spring onions
rice wine vinegar
Oil for frying
We used dried shiitake which had been soaked overnight in water. Squeeze the shiitake to remove all excess water.
Mix the cabbage, shiitake, prawns, garlic, ginger, spring onions, carrots and 2tbs of sesame oil together in a bowl. Pour over the beaten egg to bind the mixture.
Lay the gyoza wrappers on a plate and put 2 teaspoons in the centre. Wet the edges with water, using a brush. Fold in half and pinch the edges together.
Cook the gyoza in hot oil in a pan for about a minute or 2, until base is lightly browned. Add about a tablespoonful of water, cover with a lid and turn down the heat. Steam the gyoza until the water has evaporated.
Serve with a dipping sauce of soy sauce, with a splash of rice wine vinegar and sprinkle over sesame seeds to finish. Gyoza are best enjoyed while piping hot!