We used frozen gyoza wrappers, available from Asian supermarkets.
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Yields:
25 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
32
Ingredients
For the Gyoza
200 g raw peeled tiger prawns
3 spring onions
1 garlic clove
3cm piece fresh root ginger, peeled
1/2 tsp. sesame oil
1/2 Tbsp. oyster sauce
1 tsp. soy sauce
25 gyoza wrappers, defrosted
1 Tbsp. vegetable oil
Lime wedges, to serve
For the Dipping Sauce
1 Tbsp. chilli oil
2 Tbsp. soy sauce
1/2 tsp. sesame oil
Finely grated zest and juice 1/2 lime
1 tsp. sesame seeds
Directions
Step 1Mix all the dipping sauce ingredients in a small bowl and set aside.
Step 2Finely chop prawns and spring onions to make a coarse paste; transfer to a bowl. Grate over garlic and ginger and mix in sesame oil, oyster and soy sauces.
Step 3Working one at a time (keeping other wrappers covered), put 1tsp prawn mixture into the centre of a gyoza wrapper and lightly dampen the edges with cold water. Fold edges together to form a semicircular parcel; press to seal. Cover. Continue until all the prawn mixture has been used up.
Step 4Heat half the oil in a large frying pan until hot. Add half the gyozas (seam-side up), squashing them down slightly so they stand. Fry for 3-4min, until they form a crisp, golden base. Add 50ml water, cover with a tight-fitting lid and continue cooking for 4-5min until fully cooked through and any water has evaporated. Keep warm and repeat with remaining gyozas.
Step 5Serve with the dipping sauce and lime wedges.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
