Juicy prawns and pork get wrapped in crispy gyoza wrappers and served with a delicious salsa. Part dipping sauce, part saucy salad, this salsa transforms any dumpling into a statement dish.
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Yields:
4 serving(s)
Prep Time:
50 mins
Cook Time:
10 mins
Total Time:
1 hr
Cal/Serv:
467
Ingredients
For the dumplings
165g
peeled raw king prawns
125g
pork mince
2
garlic cloves, crushed
2Tbsp.
finely chopped fresh ginger
1tsp.
cornflour
11/2Tbsp.
Shaoxing rice wine or dry sherry
1/2tsp.
ground white pepper
24
(round) gyoza wrappers, defrosted of frozen, we used Imperial Dragon
1Tbsp.
vegetable oil
For the salsa
1
cucumber, deseeded and finely diced
3
spring onions, finely chopped
Handful coriander, roughly chopped (leaves and stalks)
1Tbsp.
finely chopped fresh ginger
2Tbsp.
toasted sesame seeds
1Tbsp.
caster sugar
6Tbsp.
light soy sauce
4Tbsp.
rice vinegar
3Tbsp.
crispy chilli oil
Directions
Step 1 Make the dumplings. Finely chop the prawns and put into
a large bowl with all the other
dumpling ingredients (except
the wrappers and oil) and 1/2tsp
fine salt. Mix well, kneading
with your hands (or a spoon)
until the mixture is very sticky.
Step 2To assemble the dumplings,
spoon 1 heaped tsp of dumpling
mixture into the centre of each
gyoza wrapper. Wet the edges
of the wrapper with a damp
finger, then squeeze the edges
together over the filling to seal
into a dumpling. Repeat process
to make 24. Loosely cover and
chill while you make the salsa.
Step 3Mix all the salsa ingredients
in a medium bowl; check
seasoning (it shouldn’t need
salt; it may need a splash more
vinegar or pinch of sugar to
balance). Set aside.
Step 4To cook the dumplings, heat
the oil in a large frying pan (that
has a lid) over medium heat.
Add the dumplings seam-side
up, squashing them down
slightly so they stand. Fry for
3-4min, until they form a crisp,
golden base. Add 50ml water,
immediately cover with a
tight-fitting lid and continue
cooking for 4-5min, until fully
cooked through and any water
has evaporated. Remove lid and
cook for 1min more, to further
crisp the bottoms.
Step 5To serve, divide the dumpling
salsa between 4 shallow bowls,
add the gyoza and tuck in.
GH TIP:
Prepare gyoza a few hr ahead; keep chilled. Complete recipe to serve. If you don’t want to make your own, buy ready-made gyoza from the freezer cabinet.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
