Prawn Gyoza
Delight your taste buds with these irresistibly crispy and juicy Prawn Gyoza, a Japanese-inspired treat that combines succulent prawns, aromatic garlic and ginger, and vibrant vegetables like cabbage and carrots. Encased in delicate gyoza wrappers, each dumpling is pan-fried to golden perfection, then steamed to achieve that signature tender yet slightly crispy texture. Flavored with sesame oil and soy sauce, these homemade gyoza are a culinary masterpiece that’s surprisingly easy to prepare. Perfect as an appetizer, snack, or party dish, serve them hot with your favorite dipping sauce for an unforgettable burst of flavor. Whether you’re a dumpling enthusiast or trying them for the first time, this recipe will quickly become a go-to! Keywords: Prawn Gyoza, Japanese dumplings, homemade gyoza, seafood appetizer, crispy pan-fried dumplings.
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Recipe Information
Ingredients
- 300 g prawns, peeled and deveined
- 2 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onion, finely chopped
- 100 g cabbage, finely shredded
- 1 medium carrot, grated
- 30 pieces gyoza wrappers
- 2 tablespoons vegetable oil
- 100 ml water
Instructions
Chop the prawns into small pieces and place them in a mixing bowl.
Add minced garlic, grated ginger, soy sauce, sesame oil, chopped green onions, shredded cabbage, and grated carrot to the prawns.
Mix all the ingredients well until they are fully combined to create the filling.
Take a gyoza wrapper and place it on a clean surface. Spoon a teaspoon of filling into the center of the wrapper.
Wet the edge of the wrapper with a little water using your finger. Fold the wrapper over the filling to create a half-moon shape.
Pleat the edges together while pressing out any air. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a large non-stick skillet over medium-high heat.
Place gyoza in the skillet, flat side down, in a single layer and cook for 2–3 minutes, or until the bottoms are golden brown.
Once browned, add 100 ml of water to the skillet and immediately cover with a lid to steam the gyoza.
Allow them to steam for 5–6 minutes, or until the water has almost evaporated.
Remove the lid and cook for another 1–2 minutes until the bottoms are crisp again.
Serve the prawn gyoza hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.8 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1607 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
