大象传媒

This week's Food Friday recipe comes from Hazel Paterson in her kitchen in Melton.

Japanese prawn dumplings (gyoza)

The quantities for this are enough to make about 40 dumplings, you can add whatever fillings you like.

300g cooked, peeled prawns (I use the value range)
3 spring onions, roughly chopped
finely grated fresh ginger (about a small finger鈥檚 worth)
finely grated clove of garlic
big pinch black pepper
1 tablespoon oyster sauce
1 tablespoon corn flour
1 handful finely chopped cooked cabbage (optional)

Defrosted dumpling wrappers (buy from Asian supermarkets)

For the dipping sauce:

3 tablespoons light soy sauce
1 teaspoon runny honey
2 tablespoons cream sherry or mirin
1 teaspoon roasted sesame oil
sprinkling of sesame seeds

1: Put all the ingredients for the filling into a food processor and pulse to roughly chop, you still want texture in there rather than a paste.

2: Place a teaspoon of filling in the centre of a wrapper, dip your finger into cold water and run around the edge to moisten then fold the dumpling in half to look like a half moon. Squeeze the edges together then lightly fold to crimp as you would a pasty. As long as the edge is sealed it doesn鈥檛 matter how you do this bit.

3: Heat a tablespoon of rapeseed oil in a non stick frying pan over a medium-high heat then add a few gyoza, do not overcrowd the pan, cook for a couple of minutes on each side until just turning golden brown then add 2 tablespoons of water and immediately cover with a tight fitting lid. Cook for a further minute then allow to sit off the heat for another minute whilst you make the dipping sauce.

4: Make the dipping sauce simply by stirring everything together.
Repeat the process with the remaining filling and wrappers.

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