You have free articles remaining this month.
Subscribe now for 50c a week. Subscribe
Login

Gyoza

Serves 4

Preparation 45 minutes

cooking time 20 MINUTES

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

180g cooked prawns, peeled, deveined and roughly chopped
200g cooked chicken, finely chopped
1 bunch spring onions, trimmed and finely chopped
1 small shallot, peeled and very finely chopped
2 garlic cloves, peeled and grated
4 tbsp fresh coriander leaves, finely chopped
48 gyoza or wonton wrappers
2 tbsp vegetable oil.

DIPPING SAUCE
4 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
juice of ½ lime
1 tsp chilli paste.

TO SERVE: butter lettuce leaves, fresh mint leaves and fresh chopped chives.

Method

1 For the filling, mix the prawns, chicken, spring onions, shallot, garlic and coriander leaves in a bowl. Season with a little sea salt and freshly ground black pepper.

2For the dipping sauce, whisk soy, rice vinegar, sesame oil, lime juice and chilli paste in a small bowl. Set aside.

3Lay out your gyoza or wonton wrappers, spoon a teaspoon of the filling onto each wrapper, then brush the edge with water. Fold the gyoza or wonton wrapper in half and pinch the edges together, brushing with water as you work. Repeat.

4Heat oil in a large frying pan over medium heat and place around 12 gyoza at a time in the pan to cook until golden brown on one side. Pour about 100ml cold water into the pan and cover with a lid. Steam for about 3-5 minutes or until the water has almost evaporated. Remove lid, turn heat up to high and cook for another minute or until the bottom of the gyoza begin to go crispy. Repeat process with remaining gyoza.

5Serve with lettuce, sprinkled with mint and chives and the dipping sauce.

Wine Match

Houraisen Bi Junmai Daiginjo Sake, Aichi, Japan, A$115

These classic pan-fried dumplings are a real crowd-pleaser – the pork and chicken filling given a decisive twang by the coriander, garlic and shallots. The dipping sauce gives a spicy kick to the dish. A top-notch sake makes for an all-Japanese party. The Houraisen Bi carries the highest rating of Junmai Daiginjo with a 50%+ polishing of the rice, which gives the sake its slinky and oh-so-soft yet mouthfilling texture. The water source at Houraisen is some of the softest water in Japan with a low mineral content a feature of the Houraisen style. For a local hero, try the Hentley Farm Poppy Field Blend ($25); it’s likewise a slinky drop.