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Prawn Gyoza
(makes around 20 wrappers)

* 50g self raising flour
* 50g strong bread flour
* 60ml of water
* Pinch of salt
* Something to cut discs with an 8-10cm diameter. I use a large Whiskey Glass :)


* King prawns x 20 (I use tiger prawns) Cut each one in half. If you vegetarian mushroom and Chinese leaf/ savoy cabbage can work well.
* Spring onion x 2 Chopped Finely
* some grated ginger or a teaspoon of ginger powder. Vary of course to your tastes. I don’t tend to measure.
* Important: A drink while you’re cooking.


Making your wrappers Mofo….

1. Sieve you self raising and strong flour into a bowl to get all the lumps out.
2. Add your pinch of salt.
3. Add your water slowly to the bowl mixing the flour with it using your hands.
4. Once it begins to feel doughy start gathering it all together and use this to collect all the flour in the bowl so you have a large ball of dough.
5. Kneed the dough for a while to ensure a ball can be easily formed from it.
6. Once this is done place the ball of dough into the bowl you used earlier, and cover it over with cling film.
7. Put this in the fridge for 30 minutes. While this is in the fridge it’s time to maker your filling so have a look down to the filling section. Now’s also a good time to get yourself another drink.gyoza-discs
8. Right, so your 30 minutes are up. It’s time to get making the discs. Take your dough out of the fridge, I find it’s easier not to try and work in the fridge.
9. Divide your dough into 4 equal size balls and roll these into ropes.
10. Divide these ropes into 5 equal size balls.
11. Roll each ball out flat, so it’s around 2mm thick and use you’re cutter thingy to cut out the discs.
12. That’s all for making the discs. Go down to the “lets put this thingy together!” section to see how to put it all together.

Making the filling

1. Cut the prawns in half so you have a tail and a body (This just makes it all fit togehter more easily). And place in a small bowl.
2. Add your chopped spring onion and ginger.
3. Mix well using your hands.

Putting it all together

1. Take one of your discs and place a small amount of your filling in the centre of the disc. Be careful not to overfill the disc as it will break when you try to fold it.
2. It’ll be handy to have a glass of water nearby at this point.
3. Dip your fingers into the water and run it round the edge of the disc so that its damp all the way round, don’t add too much or it won’t stick, just enough so its tacky.
4. Fold the disc in half, and pinch the edges together working from the outside in.
5. Once it’s sealed you can pleat the edge, but this isn’t entirely necessary, I’ll shove a link in at the end to show you a video for how to do this. This Video was not done by me, I found it on youtube so I take no credit for it.
6. Well done you have made one dumpling! Okie… so Rinse and repeat for all the other dumplings. It’s a bit time consuming at first, but once you get used to it’s pretty easy.

Cooking the Gyoza

1. Heat some Toasted sesame Oil in a large pan (another other oil will do, this is just personal preference)
2. Place all your Gyoza in the pan so that the bottom of the dumpling is on the pan. (this ensures the toasted bottom that you get in the restaurants if you’ve ordered them before.)
3. Leave the Gyoza to fry for 3 minutes.
4. Meanwhile fill up a kettle and boil the water.
5. When the three minutes are up, add a small amount of boiling water from the kettle onto the Gyoza, just enough so it rises around the little pleated top, but you don’t want them to be swimming. (Note don’t be alarmed when it sizzles furiously and bubbles alot.)
6. Cover the pan over and turn the heat up and let them steam/boil for 3-5 minutes, It depends on how cooked the skin is in the first place, but I’d just say don’t over do them or they fall apart.
7. Thats it their done, now simply drain the remaining water off and serve with light soy sauce/chilli sauce to dip.
8. I serve 5 per person, to make the dish look a little more interesting why not try making a vingerary cucumber/seaweed salad to go on the side to add some colour.

Preparation Time: 60 minutes Serves: 4+
Recipe Origin: United Kingdom
Submitted by:
Richard Hurley

United Kingdom
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