Prawn gyoza, coriander soy and chilli
24 hours
Preparation Time
15 minutes
Cooking Time
50 serves


Prawn filling

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

Prawn preparation

2 litres iced water
1 tbsp bi-carb soda
1 egg white
1 ½ tsp tapioca starch
1 packet Shanghai dumpling wrappers

Dipping sauce

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

To serve

Asian herbs, to garnish


Prawn preparation

  1. Fill a medium sized bowl with iced water and add 1 tablespoon of 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.

Prawn filling

  1. Remove the prawns from the refrigerator and finely chop.
  2. Add the remaining ingredients and mix well.


  1. Line a perforated steam container with baking paper.
  2. Place half a teaspoon of the prawn mixture into the centre of the dumpling wrapper and brush the outside with water.
  3. Gently fold the dumpling wrapper over to form a semi-circle, pleating the edges as you go.
  4. Place the dumplings into the perforated steam container. Place into the steam oven and Steam at 100°C for 10 minutes.
  5. 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.

Dipping sauce

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

To serve

  1. 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.



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