500 g peeled prawns, cleaned
1 ½ tbs soy sauce
1 tbsp finely grated ginger
1 garlic clove, crushed
1 tbsp coriander, finely chopped
2 spring onions
Grapeseed oil, for frying
2 litres iced water
1 tbsp bi-carb soda
1 egg white
1 ½ tsp tapioca starch
1 packet Shanghai dumpling wrappers
4 coriander stalks, finely chopped
2 chilli, finely sliced
2 spring onions, finely sliced
60 ml rice wine vinegar
60 ml soy sauce
2 tsp caster sugar
Asian herbs, to garnish
- Fill a medium sized bowl with iced water and add 1 tablespoon of bi-carb soda. Submerge the prawns and leave for 30 minutes.
- Drain the prawns and dry thoroughly.
- In another bowl mix the together the egg white and tapioca to form a paste. Add the prawns and coat.
- Cover and place in the refrigerator for 12 hours.
- Remove the prawns from the refrigerator and finely chop.
- Add the remaining ingredients and mix well.
- Line a perforated steam container with baking paper.
- Place half a teaspoon of the prawn mixture into the centre of the dumpling wrapper and brush the outside with water.
- Gently fold the dumpling wrapper over to form a semi-circle, pleating the edges as you go.
- Place the dumplings into the perforated steam container. Place into the steam oven and Steam at 100°C for 10 minutes.
- Heat 1 tablespoon of grapeseed oil in a frying pan on a medium-high heat, induction setting 7. Pan fry dumplings for a few minutes either side until golden in colour.
- In a bowl combine all the ingredients, stir until the sugar is dissolved.
- Place the dumplings onto a serving dish and drizzle with the dipping sauce.
Hints and tips
- The prawn preparation process ensures the prawn remains crunchy with good texture once cooked.
- The gyoza freeze well uncooked and can be steamed from frozen.