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
200g
raw peeled tiger prawns
3
spring onions
1
garlic clove
3cm piece fresh root ginger, peeled
1/2tsp.
sesame oil
1/2Tbsp.
oyster sauce
1tsp.
soy sauce
25
gyoza wrappers, defrosted
1Tbsp.
vegetable oil
Lime wedges, to serve
For the Dipping Sauce
1Tbsp.
chilli oil
2Tbsp.
soy sauce
1/2tsp.
sesame oil
Finely grated zest and juice 1/2 lime
1tsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
