Prawn Gyoza with Kentuna
Prawn Gyoza with Kentuna
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
1
hour10
minutesINGREDIENTS
Gyoza Skins (makes 25 to 30)
240g flour
½ tsp salt
120ml boiling water
- Gyoza Filling
1kg KenTuna queen prawns
1 knob ginger
2 clove garlic
1 small onion
2 tbsp soy sauce
1 tsp Thai spice
Directions
- Gyoza Skins: Combine flour and salt in a mixing bowl then add the boiling water. Mix with a folk then transfer onto your worktop and knead for 10 mins. Cover with cling film and rest for 10 mins. Roll out to 2mm thickness then using a cookie cutter cut out flat disc dough. Put aside covered with a cloth while you prepare the filling.
- Gyoza Filling: Blend all the ingredients together in a food processor or mix well using your hands. Take 1½ tsp of filling and place in the centre of flat dough discs. Fold in half and pinch together to form the seal. Pull back the two corners and squeeze together to create the gyoza shape.
- In a frying pan heat a small amount of oil. Place 5 to 6 Gyoza in the pan to cook on medium heat for 1-2 minutes until the bottom is golden brown.
- Add ½ a cup of water to the pan with the Gyozas and cover with a lid to steam for 4 to 5 minutes.
- Repeat with all the Gyozas. Dress with Chinese chilli oil, soy sauce & lime on a bed of Chinese lettuce.
Shop the Ingredients