Steamed Prawn Gyoza
‘Don’t come the raw prawn’
No chance of that digger, with these bonzer bewdies. Oishii.
For 30 pieces
Ingredients
1 packet (about 30 sheets) 30 gyoza wrappers. Gow gee wrappers are fine. Or make your own (steps at Wrap it).
1-2 tablespoons sesame oil, for frying
Filling
350g raw prawn (but not for much longer)
60g bacon fat - cut from the rind is fine
1 tablespoon ginger, finely grated or minced
1 tablespoon garlic, minced
1 tablespoon soy sauce
1 tablespoon shaoxing rice wine
1 teaspoon oyster sauce
1 teaspoon sesame oil
Big pinches of salt and white pepper
Sauce
4 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoons sesame oil
(optional add in - white part of a shallot, ginger, chilli oil, minced garlic)
Method
For the filling
Soak the prawns in water for an hour or so to make them plump and juicy. Drain, pat dry and chop the prawns roughly.
In a large bowl, combine all ingredients and mix well.
For the wrapping…it’s easy. If your’e using store-bought wrappers, wet the edges of the wrappers with your fingers so the sides stick together.
Take a wrapper in one hand, fold over the filling with about 1/3 of the near side wrapper.
Pinch it at one end (I’m right handed, so I start from the left), use your index fingers to make a S-shaped pleat. Press down and seal.
Continue pleating to the other end. The near side should be flat and the far side pleated. Make sure there’s no air bubbles.
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.
Wrapping photos and options at the ‘Wrap it’ link below.
To steam the gyoza..…
Line a bamboo or metal pot steamer with baking paper (cut holes in the paper so the steam gets in).
Arrange gyoza in a spiral pattern so you can get as many as possible in the steamer.
Steam over a large pot of just boiling water for 10-15 minutes. The gyoza skins will become translucent.
Serve hot!
Combine the sauce ingredients and serve!
