Prawn Gyoza

Ingredients

• Prawns (1 pound, peeled and deveined)
• Cabbage (1 cup, finely chopped)
• Spring onions (2, finely chopped)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Water (1/4 cup (for steaming))
• Vegetable oil (2 tablespoons (for frying))
• Gyoza wrappers (20-25 wrappers)

Instructions

1. In a food processor, pulse the prawns until finely chopped, being careful not to over-process into a paste.
2. In a large bowl, combine the chopped prawns, finely chopped cabbage, spring onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly combined.
3. To assemble the gyoza, place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the prawn mixture onto the center of the wrapper.
4. Dip your finger in water and moisten the edges of the wrapper to help seal it.
5. Fold the wrapper in half to create a half-moon shape and press the edges together to seal tightly. For an authentic touch, pleat the edges by folding them over as you seal.
6. Repeat the process with the remaining gyoza wrappers and prawn mixture, placing the assembled gyoza on a parchment-lined tray.
7. Heat vegetable oil in a large non-stick skillet over medium heat. Once hot, arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes, or until the bottoms are golden brown.
8. Carefully pour water into the skillet (it may splatter) and immediately cover with a lid. Cook for an additional 3-4 minutes, or until the wrappers are translucent and the prawn filling is cooked through.
9. Remove the lid and cook for another minute to crisp up the bottoms.
10. Serve the prawn gyoza hot with soy sauce or your favorite dipping sauce, such as a spicy chili sauce or a tangy vinegar dip.