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Prawn Gyozas

I wholeheartedly recommend these gyozas, they are 100% delicious. This recipe was given to me by Kerry, my daughter in law who is a wonderful authority on Asian food. The gyozas work really well as a make ahead canapé, starter or lunch and once you have them in the freezer, they make for a really easy dish. The recipe might look a little complicated to begin with, but in a strange way the gyozas are quite therapeutic to make. The filling is quickly made in a food processor and then, once you get into a pattern, there is something very soothing and relaxing in the filling of the little wrappers.

Just a word of warning: don't make the same mistake as I did the first time I attempted these. Please double check sure you get fresh, not frozen raw prawns. Otherwise you won't be able to freeze them - and you might not be able to eat 50 in one sitting - even though they are very tasty.

Ingredients - makes approximately 50

For the filling:

150g fresh uncooked peeled large prawns (not frozen prawns)

200g pork mince

1/2 spring cabbage - shredded

1 small red chilli, seeds removed and chopped

1 tbsp finely grated ginger

1 bunch spring onions, chopped

1 clove garlic, finely chopped

5g coriander, stalks and leaves chopped

1 tbsp dry sherry

1 tbsp mirin

1 tsp sesame oil

1 tbsp soy sauce

Salt and pepper

1 tsp cornflour

1 pack gyoza wrappers (normally around 50 in pack) - you can find these in Japanese or Asian supermarkets

To cook

2 tbsp sunflower or rapeseed oil

110 ml cold water

For the dipping sauce - enough for 2/3 people

1tbsp soy sauce

1 tbsp rice vinegar

1/2 tbsp mirin

1/2 tbsp sesame oil

Pinch dried chilli flakes (to taste)


Pat the prawns dry and whizz in a food processor until they are creamy in texture.

Add the cabbage and mince and pulse until they have combined into a thick paste.

Add the remaining filling ingredients and continue to pulse until everything is well mixed. The texture should be sticky, but not too wet. Add a little more cornflour if necessary.

Prepare 2 large baking sheets by lining them with parchment paper and fill a small bowl with a little water.

Place a gyoza wrapper in your left hand (or right if you are left handed). Dampen half the edge of the gyoza wrapper with a little water, this is to seal it.

Still holding the wrapper in your left hand, place one teaspoonful of filling in the centre of the wrapper.

Fold over the wrapper and make a pleat on one side and fold it in and then another one on the same side. Repeat the other side. Make sure the complete free edge is sealed, so the filling can't escape.

Place the filled gyozas on the prepared baking sheet. When all are completed, open freeze and then store in a suitable container.

To cook: heat the oil in a large frying pan (preferably one that has a lid). When the oil is hot add the gyozas and cook for a minute or two. Then pour in the water and cover with a lid or tin foil. Cook on a medium heat until the water has evaporated and then cook for a little longer until the bottoms have crisped up and turned golden brown. Check they are completely cooked before serving, particularly if cooking from frozen, when they may take a little longer.

Serve 3 or 4 each for a starter or lunch dish. One or two for a canapé. Serve with the dipping sauce.

For the dipping sauce, simply mix all the ingredients together. This can be made ahead.


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