Prawn Gyoza

Filling

½ tbsp ginger, minced

1 clove garlic, minced

250 g prawns, raw, peeled, chopped

¼ cup chives, chopped finely

½ tbsp sesame oil

½ tbsp light soy sauce

White pepper

½ tbsp rice vinegar

Dumplings

18 dumpling wrappers

2 cups water, to cook

2 tbsp sesame oil, to cook

Sauce

1 tbsp sesame oil

¼ cup light soy sauce

1 tbsp mirin (from a major supermarket, as mirin from Asian supermarkets may contain alcohol)

In a medium bowl, combine the filling ingredients.

Place 1 teaspoon of filling in the middle of one dumpling wrapper,
dab some water around the edge of the wrapper and fold over to
form a semi-circle. Push down the edges to seal the gyoza. Repeat
to make remaining gyoza.

Heat water and sesame oil into a large pan. Place 9 gyoza in the shallow water and bring to boil. Cook until the water evaporates, and only the oil is left over (about 7 minutes) and the base of each gyoza is slightly brown. Repeat with the remaining gyoza.

Meanwhile, mix the sauce ingredients in a small bowl and transfer to small, lidded serving dishes.

Serve the gyoza warm with a side of the dipping sauce. These can be served as a snack with 3 gyoza, or a meal with 6 gyoza. Serving suggestion: with steamed broccoli tossed in small amounts of sesame oil, light soy sauce and sesame seeds.

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Prawn Gyoza