Pork and Prawn Gyoza

This gyoza otaku’s favourite combo.

This is my go to gyoza combination. The prawn adds texture, while the pork brings richness and binds the filling. Pork mince works just fine. But try to chop your own pork - a mix of loin and belly - it makes a huge difference to the juiciness of the gyoza. Miso paste brings out the umami flavours. And add celery for some soft crunch.

For 30 pieces - serves 4 as a meal, 6 as a decent snack

Ingredients
1 packet (about 30 sheets) gyoza wrappers (gow gee wrappers are fine)
Sesame oil, for frying
300ml water, for steaming

Filling
200g minced or finely chopped pork (try a mix of belly and loin)
200g raw prawns, rough chopped
1 tablespoon shoaxing rice wine or cooking sake
1 tablespoon sesame oil
1 tablespoon miso paste - use white (しろ白) miso or try miso soup paste
1 teaspoon of salt
1 teaspoon of pepper
1 cup Chinese cabbage (wombok), finely chopped
1/2 cup shallots, very finely chopped
1/4 cup chopped celery, finely chopped
2 teaspoons ginger, finely grated or minced
1/3 cup chopped garlic chives (also known as nila) or 3 cloves of minced garlic

Sauce
4 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoons sesame oil
Pinch of salt
(optional add in - white part of a shallot, ginger, chilli oil, minced garlic)

Method

For the filling

1. Finely chop the cabbage, garlic chives, shallots and celery. Chopping fine brings out a more delicate flavour.

2. Sprinkle salt on the cabbage, leave it for about 15 minutes to extract liquid (so gyoza aren’t watery when cooked). Wrap with a clean tea towel and squeeze out the water.

3. In a large bowl, combine the pork with miso paste, salt, pepper, sesame oil and rice wine/sake.

4. Knead the pork mix with your hands until it resembles a paste and absorbs the seasoning.

5. Add the cabbage, garlic chives, shallots, celery, ginger and garlic. Use your hands to mix with the pork.

6. Add chopped prawns. Work in gently by hand. You want to keep the prawns chunky, not turn them into a paste.

To wrap the gyoza in a classic crescent shape….don’t be put off, it’s not hard…

1. Lay 2-3 wrappers on a board. Cover the remaining wrappers with a wet tea towel so they don’t dry out.

2. Add a heaped teaspoon of filling in the middle of the wrapper.

3. Fill a small bowl with water. Dip fingers in water and wet the edges of the wrapper.

4. Take a wrapper in one hand, fold over the filling with about 1/3 of the near side wrapper.

5. Hold the wrapper in your palm and pinch it at one end (I’m right handed, so I start from the left).

6. Starting from the pinched end, use your index fingers to make a S-shaped pleat. Press down and seal the pleat.

7. Continue pleating to the other end. The near side should be flat and the far side pleated. Make sure it’s well-sealed with no air bubbles.

8. Place each gyoza on a floured plate or board. Push them down gently to make a flat bottom. Cover with plastic or a wet cloth.

   See ‘Wrap it’ link below for photo and options.

To pan-fry the gyoza…

1. Heat frying pan and add sesame oil. Cook on a medium-high heat.

2. Add gyoza to the pan when it’s sizzling hot.

3. After 5 minutes, or when the gyoza bases are brown and crispy, sprinkle with some sesame oil.

4. After the oil, pour in some boiled water (no more than 1/3 cup at a time) and cover to steam for 5 minutes or so.

5. Open the lid and cook until any remaining water evaporates.

6. Sprinkle some sesame oil. Remove from the heat when the base of the gyozas are deep brown and crispy.

7. Use a spatular to turn out the gyoza with their crispy base facing up.

Combine the sauce ingredients and serve!