Prawn and Fish Roe Gyoza

Rich and Salty.

The richness of the prawns is set against the saltiness of the pollock roe, or tarako (鱈子, or たらこ). You can find sliced lotus root and tarako in the freezer section of Asian supermarkets. Just use a bit of the tarako - it’s pretty strong.

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
350g raw prawn meat, 1/2 rough and 1/2 minced
40g tarako meat
50g sliced lotus roots, chopped into small pieces
1 tablespoon shoaxing rice wine or cooking sake
1 tablespoon sesame oil
2 tablespoons of garlic chives (nila), finely chopped
1 tablespoon of grated ginger
1/2 teaspoon of salt
1/2 cup shallots, very 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. Rough chop half the prawns. For the other half, mince it with a food processor or very finely chop (it binds the rest of the ingredients)

2. In a large bowl, combine the prawn with the roe, lotus roots, ginger, shallots, chives, salt, sesame oil and rice wine/sake.

3. Mix gently by hand.

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, pushing the far side edge behind and to the left. 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 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!