How to Cook Prawn Gyoza With Green Salad
Yields: 30 dumplings
Preparation time: 30 mins
Cooking time: 25 mins
Ingredients needed to make Prawn Gyoza With Green Salad:
For the dumpling:
- 14 oz cooked prawns, chopped
- 30 wanton wrappers (available at Asian grocery stores)
- 1 garlic clove, crushed
- ¼’’ fresh ginger root, grated
- 3 ½ oz cabbage, very finely chopped
- 3 ½ oz water
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp sesame oil
For the dipping sauce:
- 1 ¾ fl oz black rice vinegar
- 1 tsp sesame oil
- 2 ¾ fl oz soy sauce
For the salad:
- 3 oz curly kale, shredded
- 4 tbsp mint leaves, shredded
- ½ cucumber, peeled and finely sliced
- 1 red chili, finely shredded
- 2 oz mizuna leaves
- Juice of two limes
- 1 tbsp soy sauce
- 2 tbsp palm sugar
- 1 tbsp palm sugar
- Salt and black pepper to taste
Cooking instructions for Prawn Gyoza With Green Salad:
- To make the salad, add the shredded kale leaves in salted water to blanch for a couple of minutes; drain and press dry.
- Transfer them to a bowl,a long with mizuna, cucumber, chili leaves and mint leaves; toss well until properly mixed.
- Whisk the sesame oil, soy sauce as well as lime juice together and stir in the palm sugar until it dissolves.
- Season with a dash of salt and lots black pepper and set aside while you cook the dumplings.
- Dump the cabbage, prawns, garlic and ginger into a bowl and drizzle the soy sauce over them, followed by the sesame oil.
- Toss them together until they are well coated with the wet ingredients and set them aside.
- To make the dumpling, spread one wanton wrapper on your working surface and place a tsp of the above filling at the centre.
- Brush small amount of water along the edges and fold one side over the filling.
- Pinch the sides together firmly to seal, so each dumpling is shaped up like a fan.
- Pour oil in a large frying pan and heat it over moderate heat.
- Lower the dumplings into the hot oil and fry them in batches for a couple of minutes or until they turn crispy.
- Pour in water carefully and lower the heat before putting the lid on.
- Continue to cook the gyoza for about 7-8 minutes or until they soften and can be easily lifted up from the pan.
- Transfer the gyoza to serving plates and start preparing the dipping sauce.
- To make the sauce, whisk the soy sauce, black rice vinegar and sesame oil together until well combined; set aside.
- To finish the salad, drizzle the dressing over the mixed leafy greens and toss until well combined.
- Pile the salad on the serving plates and top it up with few dumplings.
- Serve alongside the dipping sauce.
Image credit: Wikimedia Commons
