Pork and Prawn Gyoza
- 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
- In a large bowl, mix ½ tsp salt with chopped napa cabbage.
- Set aside for 30 minutes.
- Chop prawns roughly and mix well with the minced pork.
- Add mirin, ginger, salt, soy sauce, sugar and pepper and mix well.
- Add cornflour bit by bit till a firm paste is obtained.
- Squeeze water out of the chopped cabbage.
- Add cabbage, spring onions and sesame oil to the paste and mix well.
- Add about a tsp of filling to the centre of each gyoza wrapper.
- Put water at the edge of the gyoza wrapper and make pleats towards the centre to conceal the filling.
- Set aside on a plate sprinkled with cornflour.
- Repeat till filling is all used up.
- Heat oil to a large flat-bottomed frying pan over medium heat.
- Arrange gyoza in neat rows or in a circular pattern and fry till bottom is golden brown.
- Add in hot water and cover the frying pan tightly with a lid.
- Once water has evaporated, remove gyoza from pan.
- 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/
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