Ok.. so I would be lying if I was to say that I made all of these entirely by myself. I might be able to cook, but making gyoza was not on my list of talents I’m afraid. They are however, one of my favourite things to eat, like ever.. so learning how to make them for myself at home was definitely a good idea.
It does take a fair bit of time I will say, but it’s definitely worth it and a lot cheaper than buying them ready made from the supermarket. You can also get creative with the fillings and customise these to suit your taste. I’ve kept things pretty simple here with a slightly spicy prawn filling, which is one of my favourites! I pretty much always opt for either prawn or veggie gyoza when ordering these out and I love the combination of frying and steaming these when it comes to the cooking part. Personally I don’t deep fry them like in some restaurants, as I’m just not really a fan of fried foods. When cooking these, we started off by frying them flat side down until beautifully crisp, then steaming them so that the filling is cooked, before lightly frying them again to finish. I use a very small amount of oil to keep these as healthy and light as possible and find that sesame oil works realy6 well here, as the flavour is so complimentary.
For the steaming part of the process, I’ve recently being trying out the Salter DuoSteam which can be sued both on the hob and also in the microwave. For the gyoza, I used the product on the hob, but it’s so handy for microwave steaming fresh veggies and fish.
Gyoza are a great starter, snack or main and can be served along side fresh veggies, salad or simply by themselves. For a little kick of extra flavour, I’ve made a really fresh pomegranate chilli dipping sauce, which would also work well with fish, salads or rice bowls.
- 4 cloves garlic- crushed
- Thumb sized piece of ginger- minced
- 4 spring onions- chopped
- 1/4 Savoy cabbage- shredded
- Chilli flakes to taste
- 150g raw scallops
- 160g raw king prawns
- Squeeze lemon juice
- 2 tbsp soy sauce
- Gyoza Wrappers (about 20)
- Tbsp gyoza sauce
- 2 Tbsp soy sauce
- Tbsp honey
- 3 Tbsp fresh pomegranate juice
- Pinch chilly flakes
Start by making the gyoza filling and in a food processor, combine the prawns and scallops and pulse these for a few seconds until lightly minced.
Add in the spring onions, cabbage, garlic, ginger, chilli, lemon, soy sauce and gyoza sauce, then pulse again until everything is well combined, but not completely mush.
To make the gyozas, add a tsp of the filling into the centre of the wrapper. Use your finger to spread water along one edge and fold them in half, pinching the edges together so that they form little folds and hold together. Repeat this for all of the gyozas.
To cook these heat a little sesame oil in a frying pan over a high heat and once the pan is nice and hot, place the gyoza flat side down and cook until golden and crisp.
Carefully transfer these into your DuoSteam placed over a pan of boiling water and steam until the centre is hard to touch and the wrappers are completely cooked through.
Once they’re cooked, re-add these into the frying pan and gently fry these off to make sure they’re nice and crisp.
Meanwhile, for the sauce, combine the soy sauce, pomegranate, chilli and honey and mix well. Add extra juice if needed and serve alongside the gyoza.