So I am still without a camera 🙁 it seems the whole of WA is out of the one I wanted!!!! And after spending 2 full days researching it I am loathed to start again. So I am keeping my fingers crossed that the shop calls tomorrow.
I am getting blog withdrawals!!! And I have been holding back on cooking some dishes as I want to share them with you. This week off has given me a chance to try out some new recipes and hone some others. So I am hoping that once the camera arrives I will become a blogging machine! I think I will have to start using my phone and hoping for the best. First I want to share one of Mr 8's favourite treats! Homemade prawn gyoza. I think he would eat these every day if I let him. I know I would!
A few months back I had a dumpling obsession! I made them almost daily and tried so many different recipes. I have used every dumpling/gyoza wrapper going and at one point I had wontons/dumplings/gyoza with 6 different fillings in the freezer. All ready for a late night snack or light lunch.
Mr 4 favours a chicken, garlic and chive filling. But Mr 8 and I love the seafood ones. Stew will eat them but he prefers them fried, which is where the term potstickers comes from. When they are fried in a pan, before water is added so the bottoms stick and go crispy whilst the top steams. Sometimes that crispy hit is perfect but there is something soothing about the soft delicate wrapper with the juicy filling. Mmmmm I can feel a late night munchy session coming on!!!
There is a definite knack to folding a gyoza. I tried to get a photo of the folding process, but I am not sure I captured it clearly. If you need further guidance this is the website that helped me the most: how to fold gyoza
I have found that you can buy the circular wrappers in asian supermarkets, but the large chain supermarkets only sell square ones. I get around this using my cookie cutter 🙂 But if I do get to the asian supermarket I stock up as I have found they freeze really well. Just make sure they are in the door pockets or safely stacked at the back of your freezer as I can tell you if a packet falls out of the freezer onto a tiled floor you are left with a bag full of teeny tiny shards!
The filling for these prawn gyoza uses succulent prawns, which I leave raw, this ensures the filling stays juicy and delicious. This means the gyoza need longer to steam than the store bought ones, but as long as you have them over a medium heat, they will hold their shape and cook beautifully. I use a bamboo steamer for mine, but I have found if I use the metal steamer that I only need to put them over a low heat as the metal conducts the heat.
Serve these with a puddle of soy and dig in. Just don't try to type and eat, as you might drop the prawn gyoza into the soy sauce and cover your keyboard with soy sauce...just saying it is a possibility 😳
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- 400 g raw prawns
- 1 spring onion
- handful of fresh chives
- ½ cm piece fresh ginger
- 1 garlic clove
- 70 g white cabbage
- 1 tsp sesame oil
- 1 tbsp soy sauce
- white pepper
- 30 wonton wrappers
- Chop the prawns into small pieces and add to a mixing bowl.
- Finely shred the spring onion, chives and cabbage. Then add to the bowl with the prawns.
- Grate the ginger and garlic into the mixing bowl.
- Pour in the sesame oil and soy sauce. Shake over a generous amount of white pepper, then mix until well combined
- Use a cookie cutter to cut the wonton wrappers into circles.
- Hold a wonton wrapper in the palm of your hand and place one teaspoon of the prawn mixture into the middle of the circle.
- Dip your finger into a bowl of water and run it around the edge of the circle.
- Fold the wrapper together to create a semi circle and pinch in the middle only.
- I place my index finger inside the wrapper to stop the sides sticking together.
- Then starting on the right side I pleat and pinch until I reach the corner.
- Then I go back and do the same on the left hand-side.
- Once you have pleated both side sit your gyoza down on the chopping board and push slightly to flatten the bottom.
- This recipe makes 30 gyoza, so it takes quite a while to fold them all. Cover the prepared gyoza with a cloth or cling film to ensure they don't dry out.
- I tend to make up 15 and then place them on a tray in the freezer, before continuing with the last 15.
- We eat the second batch and I leave the first batch in the freezer until solid. Once they are frozen I transfer them to a container for the next time we get a gyoza craving.
- To cook these, spread them out in a steamer and cook for 6-7 minutes until soft and cooked through.