Step 1

Pat dry the prawns with paper towel then finely chop with a knife or use a food processor. Finely chop the garlic chives. Place them in a large mixing bowl.

Step 2

Finely chop the cabbage, then add in a bowl. Sprinkle some salt over it and mix it well. Let it sit for 10-15 minutes. Then squeeze the water out and add it to the prawn and chives.

Step 3

Season with salt, soy sauce, sesame oil, mirin, garlic, and ginger. Also add a tablespoon of corn starch and combine everything well until it becomes a sticky paste.

Step 4

To wrap the prawn gyoza, place one gyoza pastry in the left palm, scoop in a tablespoon of fillings in the middle of wrapper. Dip the index finger in water and wet the edges of the wrapper. Fold the wrapper in half, over the filling. Pinch on the one edge, make a pleat an seal it, as shown in the video and photo instructions.

Step 5

Repeat process to the rest of the wrappers until the filling run out. ( You can create approximately 30-35 gyoza with this filling. )

Step 6

To pan-fry, heat the flat-bottom non-stick pan/skillet to medium heat. Drizzle a tablespoon of oil and place the gyoza pleat side upward. Fry for 1-2 minutes or until slightly brown. Then add the water, close lid and cook for 3-4 minutes or until the water dry out.

Step 7

To make the dipping sauce, combine soy sauce, rice vinegar, sugar, and chilli oil in a small bowl. Whisk until sugar dissolved.