Pork & Prawn Gyoza (From Scratch)

For the Dough

300g Chinese dumpling flour (or plain flour)
160ml water (approx.)
1 teaspoon vegetable oil

For the Filling

300g pork mince (preferably fatty)
150g raw prawns, finely chopped
100g sweetheart cabbage, finely chopped
50g shiitake mushrooms, finely chopped
2 spring onions, finely chopped
2 garlic cloves, finely chopped
1 thumb-sized piece ginger, finely chopped
Handful fresh coriander, finely chopped

Seasoning

1 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon mirin
Pinch salt

Dipping Sauce

2 tablespoons light soy sauce
2 tablespoons rice vinegar

PREPARATION

1. Gradually mix the water into the dumpling flour until a soft playdough-like dough forms, then knead until smooth and elastic.
2. Shape the dough into a ball, lightly coat with oil, cover and allow it to rest for 15–20 minutes before rolling.
3. Finely chop the garlic and ginger, then roughly chop the prawns until they form a coarse mince.
4. Combine the pork mince, chopped prawns, cabbage, shiitake mushrooms, spring onions, garlic, ginger and coriander in a large bowl.
5. Add the light soy sauce, sesame oil, mirin and a pinch of salt, then mix thoroughly until evenly combined.
6. Lift and throw the filling mixture back into the bowl 10–15 times to bind the meat and remove excess air, creating a firmer texture.
7. Roll the rested dough into a long cylinder, divide into small pieces and flatten each one before rolling into thin round wrappers with slightly thicker centres.
8. Place about 1–1½ teaspoons of filling into the centre of each wrapper, then fold and pleat the edges to seal the gyoza securely.

COOKING

1. Heat a little oil in a non-stick frying pan over medium-high heat and arrange the gyoza flat-side down in a single layer.
2. Fry for 2–3 minutes until the bases become golden brown and crispy, then pour in a splash of water and immediately cover with a lid.
3. Steam until the water has evaporated, adding a little more water if necessary, then remove the lid and cook briefly until the bases crisp up again.
4. Mix the light soy sauce and rice vinegar for dipping, then serve the gyoza immediately while hot and crispy.

School of Wok Tips

• Resting the dough makes it easier to roll and improves its elasticity.
• Throwing the filling mixture back into the bowl helps bind it and creates a juicier texture.
• Roll the wrappers thinner around the edges than in the centre for easier pleating.
• Fry first, steam second, then finish uncovered to achieve the signature crispy base.

FAQs

Can I use shop-bought gyoza wrappers?
Yes, although homemade wrappers provide a softer texture and better flavour.

Why throw the filling mixture into the bowl?
This traditional technique removes air and helps bind the filling, resulting in a firmer and juicier dumpling.