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  • Rebecca Marshall

Japanese Prawn Gyoza

Anyone else LOVE Gyoza? Here is my recipe bursting with masses of flavour - and its super easy to make ...

The only ingredient you may struggle with is the Gyoza wrappers as you can't get them in your everyday super market. You will need to find a asian cuisine shop. I get them from a shop and restaurant locally in Milton Keynes called 'Mii and U' Asian Cuisine. This place is an incredible find! The restaurant is like you are in a food hall in the middle of Asia, (and so are the prices) and the food is to die for...every dish is spot on.


150g Cooked and Peeled Prawns

100g chopped Cabbage

2 Spring Onions

Handful of Coriander

Thumb of Fresh Ginger

1 Clove of Garlic

1 Tsp Sesame Oil

1 Tbsp Soy Sauce

Salt and Pepper to taste

100ml Water

1 pack of Gyoza wrappers (you tend to buy these frozen - so they will need defrosting) from an asian cuisine shop I get them from a shop locally in Milton Keynes called Mii and U Asian Cuisine)


1. Chop the Spring Onions, Prawns, Ginger and Cabbage and chuck into a blender. Measure out the Soy and Sesame oil and put that in also. Season with Salt and Pepper and the Coriander.

2. Blend! Until a chopped up paste mixture.

3. Get a small cup of water, hold the Gyoza Wrapper in one hand, and put a heaped teaspoon of the Prawn Mixture into the centre of the wrapper. With the tip of one finger, dip finger into the water and dampen around the edges of the wrapper - then pinch shut into mini half circular shapes.

4. Have a frying pan on one hob and a deep pan with a lid on another hob. Fry the Gyoza for 2 minutes in the frying pan with some oil, then transfer over to the other pan with approx 100ml of water in. 'Steam/Boil' in the lidded pan for 5 mins then remove and serve.

Recipe Tip: Make sure the water in the lidded pan doesn't cover the top of the Gyozas - and when transferring the Gyoza into the lidded pan, make sure the fried side is facing up - NOT covered in water.

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