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Japanese prawn gyoza in crispy bottomed dough, prawn filling, served with soy dipping sauce
Succulent prawn and cabbage gyoza dumplings with a crispy fried base, served with a soy dipping sauce.

Prawn and cabbage gyoza (Japanese pan-fried dumplings)

Author: Flavelo
Recipes Main Courses
Seafood-filled gyoza is lighter than the meat version. The natural sweetness of prawns harmonises well with salty soy sauce and toasted sesame seeds. The secret lies in preparation: if we chop coarsely, it retains elasticity; if puréed, it loses character.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 215 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Frying pan with lid
  • Sharp knife
  • Bowl

Allergen Information

⚠️ Gluten
⚠️ Crustaceans
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Salt the cabbage, rest, then squeeze.

Tip: Dry cabbage absorbs prawn flavour better.
2 ✓

Chop prawns finely, mix with cornflour, spices and vegetables.

Tip: Cornflour forms a thin coating that holds in moisture.
3 ✓

Fill wrappers, seal.

Tip: Secure sealing prevents flavour boiling out.
4 ✓

Fry the bottom, then steam for 5 minutes.

Tip: During steaming, starch gelatinises and forms a thick sauce within the filling.
5 ✓

Fry back to dry fat.

Tip: Crispy base = enjoyable bite.

Recipe FAQ

Why put cornflour in?
Starch binds moisture leaking from prawns and vegetables, so the filling remains juicy but not watery.

Ingredients

  • 24 pcs Gyoza wrappers
  • 250 g Prawns (raw, peeled)
  • 100 g White cabbage
  • 2 pcs Spring onions
  • 10 g Fresh ginger
  • 2 cloves Garlic
  • 15 ml Soy sauce
  • 10 ml Sesame oil
  • 1 tbsp Cornflour
  • 10 ml Oil (for frying)
  • 100 ml Water (for steaming)
  • 0.5 tsp Salt