Goyza also referred to as ‘Potstickers’, are similar to a dumpling, but with thinner skin and generally pan-fried to crispy perfection on one side.Although we usually associate the gyoza with Japan, the Chinese get credit for this invention. It was not actually introduced into Japan till the 1940s. There are several types of gyoza that you can prepare, however my favourite is the yaki-gyoza , which I have created in the recipe below. This delectable delight is fried on one side then steamed until cooked. The other varieties are sui-gyoza, which is just boiled or poached, and age-gyoza, which is deep-fried. These plump pouches of pure joy are a Japanese favourite and can now be yours too. Enjoy!
PREP TIME: 20 mins
COOK TIME: 10 – 12 mins
SERVES: 3-4 people
2 spring onions
3 tablespoons chopped, fresh coriander
1 tablespoon finely-grated ginger
1 tablespoon sake (optional)
1 lemongrass stalk
1 tablespoon soya sauce
1/2 teaspoon salt
20-25 dumpling wrappers (I couldn’t find the thinner gyoza wrappers so just used these, bought at U Plus Asian Supermarket, at The Landing, Remarkables Park)
8 tablespoons soya sauce
2 tablespoons sesame oil
2 tablespoons Chinese black vinegar [Chinkiang vinegar]
1-2 teaspoons chilli oil (optional)
Firstly, prepare the prawns. Coarsely chop them up or give a brief blast in a food processor. I like to leave quite a few bits of chunky prawn for the texture. Next finely chop the spring onions.
2.Remove the outer layers of the lemon grass by peeling them off. Chop the end off (only about can, slice the lemon grass, and chop/dice into as small a pieces as possible.
3.Next combine prawn, spring onion, coriander, finely-grated ginger, sake, lemongrass, soya sauce and salt, and mix them very well until it gets a pasty texture.
4.Next, take the dumpling wrappers and place one on a flat, dry work surface. Brush a little water around the edge with your fingers. Next, place one heaped teaspoon of the prawn mix in the middle of the wrapper. Fold one side over on to the other to get a half-moon shape. You can leave like this or make 4-5 small folds along the rim. For best technique, look up YouTube!
5.Now heat a little vegetable oil in a large frypan that has a lid (non-stick recommended) to medium-high heat. Place a portion of gyoza in the pan and fry for 2-3 minutes until one side is golden.
6.Next add water (depending on how big your pan is – there needs to be a little water across the whole pan) and reduce heat. Pop on the lid and allow the gyoza to steam until the water is gone. Remove from pan and set aside on a warmed serving platter. Continue in batches until all cooked.
7.Meanwhile, combine all the ingredients for the sauce in a bowl and mix. Set aside until ready to serve.
8.Once all the gyoza are cooking, serve immediately with the dipping sauce.