Lobster, Ginger and Chilli Gyoza

A bit fancy.

Try lobster in your gyoza with a bit of flair. Take care to not overcook, as the lobster meat can dry out quickly. Substitute with bugs or prawns. All go great with the ginger and chilli..

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
400g lobster, rough chopped
1 tablespoon shoaxing rice wine or cooking sake
1 tablespoon sesame oil
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup shallots, very finely chopped
2 teaspoons ginger, finely grated or minced
2 chills, finely chopped

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. In a large bowl, combine the lobster with ginger, chilli, shallots, salt, pepper, sesame oil and rice wine/sake.

2. Work in gently by hand. You want to keep the lobster chunky - you don’t want to 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!