Ingredients:

  • 8 oz Chicken Mince (ground chicken breast or thigh)
  • 8 oz Raw Prawns/Shrimp (peeled, deveined, finely diced)
  • 4 stalks Spring Onion (Scallions), finely sliced
  • 1 Tbsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 Tbsp Light Soy Sauce (for filling)
  • 1 tsp Sesame Oil (toasted, for filling)
  • 1/2 tsp White Pepper
  • 1 Tbsp Cornflour (Corn Starch)
  • 40 Gyoza/Potsticker Wrappers
  • Water (for sealing)
  • 4 Tbsp Light Soy Sauce (for sauce)
  • 2 Tbsp Rice Vinegar (for sauce)
  • 1 tsp Sesame Oil (toasted, for sauce)
  • 1 tsp Chilli Garlic Sauce (optional, for sauce)
  • 2 Tbsp Vegetable Oil (or Rapeseed Oil, for frying)
  • 1/2 cup Water or Chicken Stock (for steaming)

Instructions:

  1. Prepare Aromatics: Finely mince the garlic and ginger. Thinly slice the spring onions.
  2. Dice the Prawns: Rough chop the raw prawns, leaving some chunky pieces for textural contrast.
  3. Combine Filling: In a large bowl, combine the chicken mince, diced prawns, ginger, garlic, spring onion, rice wine, soy sauce, sesame oil, white pepper, and cornflour.
  4. Mix Thoroughly: Use a fork or gloved hand to mix vigorously until the mixture becomes sticky and cohesive (approximately 2–3 minutes).
  5. Chill: Cover the filling and place it in the refrigerator for at least 30 minutes. This firms the mixture for easier handling.
  6. Prep Station: Set up your wrappers, the chilled filling, and a small bowl of cold water (the 'glue'). Line your baking tray with parchment and dust lightly with cornflour to prevent sticking.
  7. Fill the Wrapper: Place one wrapper in your palm. Scoop approximately 1 teaspoon (5 ml) of filling into the centre. Do not overfill.
  8. Moisten and Fold: Dip your finger in the water and trace the outer edge of the wrapper. Fold the wrapper in half to form a crescent shape. Pinch the centre securely to seal.
  9. Crimp the Edges: Starting from the sealed centre, create pleats along one side of the wrapper, pushing the pleats toward the centre point while pressing the edges closed firmly. Repeat on the other side.
  10. Rest: Place the finished dumplings on the prepared tray, ensuring they do not touch.
  11. Heat Oil: Heat 1 tablespoon of oil in a large non-stick frying pan with a tight-fitting lid over medium-high heat.
  12. Sear the Bottoms: Arrange the dumplings cut-side (the flat bottom) down in the pan. Cook for 2–3 minutes until the bottoms are a deep golden brown.
  13. Steam: Carefully pour 1/2 cup (120 ml) of water or stock into the pan. Immediately cover the pan tightly with the lid. Reduce the heat to medium.
  14. Cook Through: Steam the dumplings for 8–10 minutes, or until all the water has evaporated and the wrappers look translucent.
  15. Crisp Up: Once the water is gone, remove the lid. If necessary, cook for 1 minute longer to re-crisp the base. Transfer immediately and repeat with remaining batches.
  16. Dipping Sauce: Combine the soy sauce, rice vinegar, sesame oil, and optional chili garlic sauce in a small bowl and stir until well mixed. Serve alongside the hot gyoza.