Gastronomixs

Gyoza with king prawns and pork

Gyoza are pan-fried dumplings that originate from Japan. The filling can be made from fish, meat, vegetables, or a combination of any of these. 

Gyoza with king prawns and pork

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Ingredients

300

g

minced pork

200

g

king prawns, peeled and chopped

40

g

Chinese cabbage, in strips

2

 

spring onions, cut into rings

2

tsp

grated ginger

1

 

egg, lightly beaten

2

tsp

soya sauce

1

tsp

mirin

1

tsp

sake

30

 

gyoza sheets

2

tbsp

vegetable oil

Preparation method

  • Mix the meat with the king prawns, cabbage, spring onions, and ginger.
  • Add the beaten egg, soya sauce, mirin, and sake and stir thoroughly.
  • Place a gyoza sheet on a work surface and spoon two tablespoons of the filling in the middle of the sheet.
  • Moisten the edges of the sheet and fold over and seal. Pinch the edges together so that the parcel remains closed.
  • Heat the oil in a pan and place the gyozas upright and fry them until they are golden brown and crispy on the bottom.
  • Pour 125ml of water in the pan, cover the pan with a lid, and leave the gyozas to steam for five minutes. 

Serving suggestions

  • As an amuse-bouche.
  • As a dish on its own.
  • In a composition with components of pork, soya, and cabbage.

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