I love dumplings! I made about 25 of these last night and we scoffed the lot between 2 of us! I still had some mixture left over too so I would say that this amount could probably make 30+ dumplings.

Ingredients

Filling

Half a packet of minced pork
8 raw king prawns – chopped finely
1 – 2 inch sized piece of ginger – grated. The ginger really makes this dish so be generous
1 large clove garlic – grated
splash of soy sauce
splash of sesame oil
1 tbsp Shaoxing rice wine
1 tsp of salt
Handful of finely chopped coriander – including stalk
2 spring onions chopped finely

Dipping Sauce

Small clove of garlic – grated
1 tbsp chopped coriander with stalk
2 tbsp light soy sauce
2 tbsp rice wine vinegar
pinch of sugar. 
1 tsp toasted sesame seeds
Splash of chilli oil if you want a spicy dip.
Packet of Gyoza wrappers – can be found in the freezer at the Chinese supermarket

Method

Prepare the dipping sauce by mixing all the ingredients in a bowl and set aside.

Mix all the filling ingredients together with your hands in a bowl squeezing the mixture together. Tip – The best way to peel ginger is to scrap with a teaspoon!

Lay out the gyoza wrappers and wet the edges of each with a little water

place a spoonful of the filling in each and then fold over into a semi circle and pinch the edges together so there are no gaps.

Heat a little oil in a frying pan – I use olive oil spray and add the dumplings to the pan but not too many at a time.( I did these in 2 batches) Fry gently until the bottom of the dumplings until they can lift from the pan.

Leave the dumplings in place and pour in 5 tablespoons of boiling water and cover immediately, this will steam the dumplings.

Check after 4-5 minutes and if the outside has gone see through they are done.

Eat immediately and don’t forget to dip!

I made a large batch of these tonight to maybe save some.. we ate the lot!