Prawn Gyoza
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 40mins
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- Serves
- 6
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- Calories
- 333
Juicy prawns seasoned with garlic ginger, chives and soy fill these flavourful dumplings; ideal for entertaining or eating alone. This recipe makes 26 dumplings so you can always freeze half before steaming to keep your freezer stocked up. To get the traditional crisp-bottomed dumpling synonymous with gyoza, heat 1 tbsp vegetable oil in a frying pan over a medium heat and fry the bottom of the dumplings until crisp, then transfer to the steaming basket and continue as instructed.
recipe updated Apr 24, 2025
Ingredients
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- Cabbage
- 100 g
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- Prawns
- 250 g
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- Fresh chives
- 10 g
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- Ginger
- 10 g
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- Garlic clove
- 2
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- Water
- as needed
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- Water
- 500 g
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- Salt
- ½ teaspoon
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- Sesame oil
- 1 teaspoon
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- Soy sauce
- 1 tablespoon
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- Potato starch
- ½ teaspoon
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- Cornflour
- 1 teaspoon
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- Gyoza sheets
- 28
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- Vegetable oil
- 1 teaspoon
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- Rayu
- as needed
Tools
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Cooking Chef XL
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Bowl - large
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Cooking chef xl bowl
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Baking tray - large
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Small bowl
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Work surface
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Steaming basket - cooking chef xl
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Serving plate
Step preview
- Add cabbage and salt to a clean bowl
- Mix until combined
- Set aside for 30 minutes to draw out excess moisture
- Squeeze the cabbage to remove as much liquid as possible
- Transfer cabbage to Cooking Chef XL Bowl
- Attach the Creaming Beater
- Add prawns, fresh chives, ginger, garlic clove, sesame oil, salt, soy sauce and potato starch to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted until combined - 1 min, Speed 1
- Transfer mixture to bowl then set aside
- Sprinkle a clean baking tray with cornflour then set aside
- Add water to a clean small bowl
- Add gyoza sheets to a clean work surface
- Retrieve bowl with prawn mixture
- Spoon 1 tablespoon of the prawn mixture into the centre of each gyoza wrapper
- Dip your finger into the bowl of water and moisten the edge of half of the wrapper
- Fold the wrapper over and pinch four pleats to seal the dumpling
- Transfer dumplings to baking tray
- Repeat the same with the remaining filling and gyoza wrappers
- Add water to the Cooking Chef XL Bowl
- Grease the Steaming basket with vegetable oil
- Transfer dumplings to Steaming basket
- Attach the steaming basket
- Steam - 10 min, 100°C, Speed OFF
- Transfer dumplings to serving plate
- Repeat the same process with the remaining dumplings
- Serve with Rayu