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)
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
1 long red chilli, thinly sliced
- Fill a medium sized bowl with iced water and add the 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 soy sauce, ginger, coriander and spring onion; 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.
- In a bowl, combine all the ingredients and stir until the sugar is dissolved.
- Place the dumplings onto a serving dish and sprinkle with Asian herbs and some chilli.
- 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.