Pork and Prawn Gyoza
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Ingredients
  • 2 leaves napa cabbage, chopped finely
  • ½ tsp salt
  • 150g uncooked prawns, deveined
  • 150g minced pork
  • 1 tsp grated ginger
  • 1 tbsp mirin
  • ½ tsp salt
  • ½ tsp soy sauce
  • pinch of sugar
  • pinch of pepper
  • 1 tsp cornflour
  • 2 tbsp spring onions
  • 1 tbsp sesame oil
  • 1 packet of gyoza wrappers
  • 2 tbsp vegetable oil
  • ¼ cup hot water
  • soy sauce, vinegar and chilli oil for dipping
Instructions
  1. In a large bowl, mix ½ tsp salt with chopped napa cabbage.
  2. Set aside for 30 minutes.
  3. Chop prawns roughly and mix well with the minced pork.
  4. Add mirin, ginger, salt, soy sauce, sugar and pepper and mix well.
  5. Add cornflour bit by bit till a firm paste is obtained.
  6. Squeeze water out of the chopped cabbage.
  7. Add cabbage, spring onions and sesame oil to the paste and mix well.
  8. Add about a tsp of filling to the centre of each gyoza wrapper.
  9. Put water at the edge of the gyoza wrapper and make pleats towards the centre to conceal the filling.
  10. Set aside on a plate sprinkled with cornflour.
  11. Repeat till filling is all used up.
  12. Heat oil to a large flat-bottomed frying pan over medium heat.
  13. Arrange gyoza in neat rows or in a circular pattern and fry till bottom is golden brown.
  14. Add in hot water and cover the frying pan tightly with a lid.
  15. Once water has evaporated, remove gyoza from pan.
  16. Serve hot with a mixture of soy sauce, vinegar and chilli oil.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/pork-and-prawn-gyoza/