Prawn gyoza with coriander, soy and chilli
10 minutes plus refrigeration time
Preparation Time
15 minutes
Cooking Time
50 serves



2 litres (4 cups) iced water
3 tsp bi-carb soda
500 g peeled uncooked prawns, cleaned
1 egg white
1 ½ tsp tapioca starch


1 ½ tbsp soy sauce
2 cm piece ginger (10 g) finely grated
1 garlic clove, crushed
1 tbsp finely chopped coriander
2 spring onions, finely chopped
1 packet round dumpling wrappers (50 wrappers)

Dipping sauce

4 coriander stalks, finely chopped
1 small red chilli, finely sliced
2 spring onions, finely sliced
60 ml (¼ cup) rice wine vinegar
60 ml (¼ cup) light soy sauce
2 tsp caster sugar

To serve

Asian herbs
1 long red chilli, thinly sliced


Prawn preparation

  1. Fill a medium sized bowl with iced water and add the bi-carb soda. Submerge the prawns and leave for 30 minutes.
  2. Drain the prawns and dry thoroughly.
  3. In another bowl mix the together the egg white and tapioca to form a paste. Add the prawns and coat.
  4. Cover and place in the refrigerator for 12 hours.


  1. Remove the prawns from the refrigerator and finely chop.
  2. Add the soy sauce, ginger, coriander and spring onion; mix well.
  3. Line a perforated steam container with baking paper.
  4. Place half a teaspoon of the prawn mixture into the centre of the dumpling wrapper and brush the outside with water.
  5. Gently fold the dumpling wrapper over to form a semi-circle, pleating the edges as you go.
  6. Place the dumplings into the perforated steam container. Place into the steam oven and Steam at 100°C for 10 minutes.

Dipping sauce

  1. In a bowl, combine all the ingredients and stir until the sugar is dissolved.

To serve

  1. Place the dumplings onto a serving dish and sprinkle with Asian herbs and some chilli.
  2. Serve with the dipping sauce.

Hints and tips

  • Traditionally gyoza are fried on the base. If desired heat some oil in a frying pan on medium-high heat, induction setting 7, and fry for 2 minutes.
  • 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.


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