Pork and Prawn Dumplings

Pork and Prawn Gyoza

Makes: 50

Difficulty: Easy

Preparation time: 60 minutes 

Ingredients

- 300g fatty pork mince

- 200g prawn meat, diced 

- 10g chives

- 3 cloves garlic, minced

- 1 inch ginger, diced finely

- 30ml sesame oil

- 30ml light soy

- 15ml Shaoxing wine

- 15ml peanut oil

- Pinch bicarb (helps meat expand for texture)

- 2 tablespoon corn flour (helps bind)

- 50 gyoza wrappers

Method

1. For filling, place pork mince, prawn meat, chives, garlic, ginger, sesame oil, light soy, Shaoxing wine, peanut oil and white pepper into a bowl and mix.

2. Brush edges with water. Fold gyoza over to enclose filling and form a semi circle. Press edges together. Crimp the edges to pleat. Repeat using remaining wrappers and pork mixture.

3. To cook, heat 1 tbsp of oil in a pan. Place the dumplings in and cook on medium heat until a crust has formed on the bottom. Then add enough water into the fry pan to cover the base and cover with a lid. This will steam the dumplings through. Once the water has evaporated, remove the lid and continue cooking until the edge is crispy. Remove and serve immediately. 

I like to serve mine with an equal ratio of chilli oil, black vinegar and soy as a dipping sauce.