Prawn Gyoza

Ingredients

• Water (1/4 cup)
• Vegetable oil (2 tablespoons)
• Gyoza wrappers (24 pieces)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Ginger (1 teaspoon, grated)
• Garlic (2 cloves, minced)
• Spring onions (2, finely chopped)
• Cabbage (1 cup, finely chopped)
• Prawns (250 grams, peeled and deveined)

Instructions

1. In a food processor, pulse the prawns until finely chopped.
2. In a large bowl, combine the chopped prawns, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
3. 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.
5. Fold the wrapper in half, creating a half-moon shape, and press the edges together to seal. Pleat the edges if desired.
6. Repeat with the remaining gyoza wrappers and prawn mixture.
7. Heat vegetable oil in a large non-stick skillet over medium heat.
8. Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes, or until the bottoms are golden brown.
9. Pour water into the skillet, cover with a lid, and cook for an additional 3-4 minutes, or until the wrappers are translucent and the prawn filling is cooked through.
10. Remove the lid and cook for another minute to crisp up the bottoms.
11. Serve the prawn gyoza hot with soy sauce or dipping sauce of your choice.