Steamed prawn gyoza recipe
 Serve these delicate little steamed prawn gyoza dumplings as part of a selection of Japanese-inspired starters. Equipment: you will need a bamboo steamer. vegetable oil, for greasing90g/3¼oz prawns, chopped1 spring onion, ½ very finely chopped, ½ finely sliced, to servefew sprigs fresh coriander, finely chopped1cm/½in piece fresh root ginger, peeled and finely grated1 small garlic clove, finely grated1 tsp sesame oil1 tsp oyster sauce½ tsp rice vinegar½ tsp soy sauce6 gyoza dumpling wrapperssalt and freshly ground black pepper vegetable oil, for greasing 90g/3¼oz prawns, chopped 1 spring onion, ½ very finely chopped, ½ finely sliced, to serve few sprigs fresh coriander, finely chopped 1cm/½in piece fresh root ginger, peeled and finely grated 1 small garlic clove, finely grated 1 tsp sesame oil 1 tsp oyster sauce ½ tsp rice vinegar ½ tsp soy sauce 6 gyoza dumpling wrappers salt and freshly ground black pepper 1½ tbsp soy sauce1 tbsp mirin1cm/½in piece fresh root ginger, peeled and finely grated½ tbsp caster sugar½ tbsp sesame oil 1½ tbsp soy sauce 1 tbsp mirin 1cm/½in piece fresh root ginger, peeled and finely grated ½ tbsp caster sugar ½ tbsp sesame oil Method Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil.Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper.To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings.To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil. Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil. Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper. Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper. To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings. To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings. To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. Recipe tips You can buy gyoza dumpling wrappers – also known as gyoza skins and jiaozi skins – from Asian supermarkets and online. Any unused wrappers can be frozen. Wrap them in a layer of baking paper, then cling film before placing in an air-tight container. Defrost before using.