Ingredients

• 400g/14oz cooked prawns
• chopped
• 100g/3½oz cabbage
• very finely chopped
• 1 tsp sesame oil
• 1 tbsp soy sauce
• ½cm/¼in piece fresh ginger
• grated
• 1 garlic clove
• crushed
• 30 dim sum wrappers (gyoza wrappers)
• available from Asian supermarkets
• 1 tbsp vegetable oil
• 100ml/3½fl oz water
• 75ml/2¾fl oz soy sauce
• 1 tsp sesame oil
• 50ml/1¾fl oz black rice vinegar
• sliced spring onions
• chopped fresh chilli

Directions

• For the dumplings
• mix the prawns
• cabbage
• sesame oil
• soy
• ginger and garlic together in a bowl.
• To assemble the dumplings
• hold a gyoza wrapper in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water and seal the dumpling
• pinching along the edges to create a fan shape. Repeat the process until all of the filling mixture has been used up (there should be enough for about 30 dumplings).
• Heat the oil in a large
• lidded frying pan and fry the dumplings for 1-2 minutes
• or until crisp. (Do this in batches if necessary.)
• Carefully pour in the water. (Caution: the water may spit when added to the hot oil.)
• Reduce the heat
• cover the pan with a lid and continue to cook the dumplings for 5-6 minutes
• or until soft and easy to remove from the pan.
• For the dipping sauce
• mix the soy sauce
• sesame oil and black rice vinegar together in a bowl.
• Serve the gyoza dumplings sprinkled with the chopped spring onions and chilli
• with the dipping sauce alongside.