Steamed Prawn Gyoza (potstickers) are easier to make than you'd expect and they taste 100 times better than the store-bought ones!
Claire | Sprinkle and Sprouts
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handful of fresh chives
piece fresh ginger
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.
In a bamboo steamer I cook these over a medium heat, but I have found if I use the metal steamer that I only need to put them over a low flame as the metal conducts the heat.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx