How to Cook

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Gyoza- Chicken and Prawn

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  • 180 g cooked prawns
  • peeled
  • deveined and roughly chopped
  • 200 g cooked chicken
  • finely chopped
  • 1 bunch spring onions
  • trimmed and finely chopped
  • 1 small shallot
  • peeled and very finely chopped
  • 2 garlic cloves
  • peeled and grated
  • 4 tablespoons fresh coriander leaves finely chopped
  • About 48 gyoza or wonton wrappers
  • 2 tablespoons vegetable oil
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoons sesame oil
  • Juice of ½ lime
  • 1 tablespoon chilli paste
  • butter lettuce leaves
  • fresh mint leaves
  • fresh chopped chives
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For the filling mix the prawns, chicken, spring onions, shallot, garlic and coriander leaves in a bowl. Season with a little sea salt and freshly ground black pepper

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For the dipping sauce- whisk soy, rice vinegar, seasame oil, lime juice and chilli paste in a small bowl. Set aside until ready to use

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Lay out you gyoza or wonton wrappers, spoon a teaspoon of the filling mixture onto each wrapper then using a small pastry brush, brush the edge with water then fold the gyoza or wonton wrapper in half and pinch the edges together, brushing with water as you work. Repeat until all mixture has been used

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Heat vegetable oil in a large frying pan over medium heat and place gyoza in the frying pan. Pour about 100ml cold water into the pan and cover with a lid. Allow to steam for about 3-5 minutes or until water has almost evaporated. Remove lid, turn heat up to high and cook for another minute or until the bottom of the gyoza begin to brown and go crispy. Repeat process with remaining gyoza.

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