Juicy prawns and pork get wrapped in crispy gyoza wrappers and served with a delicious salsa. Part dipping sauce, part saucy salad, this salsa transforms any dumpling into a statement dish.
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For the dumplings
- 165 g peeled raw king prawns
- 125 g pork mince
- 2 garlic cloves, crushed
- 2 Tbsp. finely chopped fresh ginger
- 1 tsp. cornflour
- 1 1/2 Tbsp. Shaoxing rice wine or dry sherry
- 1/2 tsp. ground white pepper
- 24 (round) gyoza wrappers, defrosted of frozen, we used Imperial Dragon
- 1 Tbsp. vegetable oil
For the salsa
- 1 cucumber, deseeded and finely diced
- 3 spring onions, finely chopped
- Handful coriander, roughly chopped (leaves and stalks)
- 1 Tbsp. finely chopped fresh ginger
- 2 Tbsp. toasted sesame seeds
- 1 Tbsp. caster sugar
- 6 Tbsp. light soy sauce
- 4 Tbsp. rice vinegar
- 3 Tbsp. crispy chilli oil
- Step 1 Make the dumplings. Finely chop the prawns and put into
a large bowl with all the other
dumpling ingredients (except
the wrappers and oil) and 1/2tsp
fine salt. Mix well, kneading
with your hands (or a spoon)
until the mixture is very sticky.
- Step 2To assemble the dumplings,
spoon 1 heaped tsp of dumpling
mixture into the centre of each
gyoza wrapper. Wet the edges
of the wrapper with a damp
finger, then squeeze the edges
together over the filling to seal
into a dumpling. Repeat process
to make 24. Loosely cover and
chill while you make the salsa.
- Step 3Mix all the salsa ingredients
in a medium bowl; check
seasoning (it shouldn’t need
salt; it may need a splash more
vinegar or pinch of sugar to
balance). Set aside.
- Step 4To cook the dumplings, heat
the oil in a large frying pan (that
has a lid) over medium heat.
Add the dumplings seam-side
up, squashing them down
slightly so they stand. Fry for
3-4min, until they form a crisp,
golden base. Add 50ml water,
immediately cover with a
tight-fitting lid and continue
cooking for 4-5min, until fully
cooked through and any water
has evaporated. Remove lid and
cook for 1min more, to further
crisp the bottoms.
- Step 5To serve, divide the dumpling
salsa between 4 shallow bowls,
add the gyoza and tuck in.
GH TIP:
Prepare gyoza a few hr ahead; keep chilled. Complete recipe to serve. If you don’t want to make your own, buy ready-made gyoza from the freezer cabinet.
Per serving:
- Calories: 467
- Protein: 22g
- Total fat: 21g
- Saturates: 3g
- Carbs: 46g
- Total sugars: 10g
- Fibre: 2g
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
Emma is the Former Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
