Steamed prawn gyoza

Serve these delicate little steamed prawn gyoza dumplings as part of a selection of Japanese-inspired starters.


  • vegetable oil, for greasing
  • 90g/3¼oz prawns, chopped
  • 1 spring onion, ½ very finely chopped, ½ finely sliced, to serve
  • few sprigs fresh coriander, finely chopped
  • 1cm/½in piece fresh root ginger, peeled and finely grated
  • 1 small garlic clove, finely grated
  • 1 tsp sesame oil
  • 1 tsp oyster sauce
  • ½ tsp rice vinegar
  • ½ tsp soy sauce
  • 6 gyoza dumpling wrappers
  • salt and freshly ground black pepper

For the dipping sauce

  • 1½ tbsp soy sauce
  • 1 tbsp mirin
  • 1cm/½in piece fresh root ginger, peeled and finely grated
  • ½ tbsp caster sugar
  • ½ tbsp sesame oil


  1. Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil.

  2. Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper.

  3. To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings.

  4. To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl.

  5. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side.

Steamed prawn gyoza

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