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Prawn Gyoza Recipe
"
Prawns burst with fresh flavor!|Crispy bottom, tender steamed top!|Better than takeout every time!|Kids gobbled these up instantly!|Perfect dipping sauce combo included!|Freezes beautifully for quick meals!|Restaurant quality minus the price!|Made double batch, gone immediately!
"
Prawn Gyoza Recipe
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Wagamama

Prawn Gyoza Recipe

Learn how to make authentic Wagamama prawn gyoza at home with this quick and easy recipe. How to cook crispy pan-fried dumplings filled with fresh prawns, ginger and garlic for the perfect Japanese appetizer recipe.

Prep

30 mins

Cook

15 mins

Serve

4

Kcal

280
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Ingredients

Directions

  • 300g raw prawns, peeled and deveined
  • 1 package round gyoza wrappers (about 30 pieces)
  • 2 spring onions, finely chopped
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 tsp cornflour
  • 2 tbsp vegetable oil for frying
  • 120ml water for steaming
  • Small bowl of water for sealing
  • 3 tbsp soy sauce for dipping
  • 1 tbsp rice vinegar for dipping
  • 1 tsp chilli oil for dipping (optional)
  • 1 tsp sesame seeds for garnish

  1. Step 1

    Start by preparing your prawn filling. Roughly chop 200g of the prawns into small pieces, about 5mm chunks - you want some texture here. Take the remaining 100g prawns and mince them very finely using a knife or food processor until they form almost a paste. This combination gives you the perfect texture with some bite and binding.

  2. Step 2

    In a large mixing bowl, combine both the chopped and minced prawns. Add the finely chopped spring onions, minced garlic, grated ginger, sesame oil, soy sauce, white pepper, salt, and cornflour. Mix everything together with your hands for about 2 minutes until the mixture becomes slightly sticky and holds together well. The cornflour will help bind everything and create that lovely bouncy texture.

  3. Step 3

    Now for the folding technique - lay a gyoza wrapper flat in your palm. Place about 1 teaspoon of filling in the centre, being careful not to overfill. Dip your finger in the bowl of water and moisten the entire edge of the wrapper. This is crucial for a proper seal.

  4. Step 4

    Fold the gyoza using the classic pleating method: bring one side up and over the filling, then create 5-6 small pleats along one edge while keeping the other edge straight. Press firmly to seal, ensuring there are no air bubbles trapped inside. The gyoza should sit flat with a curved, pleated side. Repeat with remaining wrappers and filling.

  5. Step 5

    Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once hot, place the gyoza flat-side down in the pan, ensuring they're not touching each other. Cook for 2-3 minutes until the bottoms are golden brown and crispy. You should hear a lovely sizzling sound.

  6. Step 6

    Carefully pour the 120ml water into the pan - it will sizzle and steam vigorously, so be careful. Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 6-8 minutes until the water has mostly evaporated and the gyoza wrappers become translucent.

  7. Step 7

    Remove the lid and increase heat to medium-high again. Cook for another 1-2 minutes to re-crisp the bottoms. The gyoza are ready when the bottoms are golden and crispy, and the tops are tender and slightly translucent.

  8. Step 8

    While the gyoza finish cooking, quickly prepare your dipping sauce by combining soy sauce, rice vinegar, and chilli oil if using. Mix well and set aside.

  9. Step 9

    Carefully transfer the gyoza to a serving plate using a spatula, crispy side up. Garnish with sesame seeds and serve immediately alongside the dipping sauce. The contrast between the crispy bottom and tender, juicy filling is what makes these absolutely irresistible.
FAQ for
Prawn Gyoza Recipe

What ingredients are used in Prawn Gyoza Recipe from Wagamama?

Key ingredients include 300g raw prawns, gyoza wrappers, spring onions, garlic, ginger, sesame oil, soy sauce, white pepper, salt, and cornflour. A dipping sauce is made with soy sauce, rice vinegar, and optional chilli oil.

How to cook Prawn Gyoza Recipe from Wagamama at home?

Learn how to cook Wagamama Prawn Gyoza Recipe from Wagamama by mixing chopped prawns with aromatics, wrapping in gyoza skins with pleated folds, then pan-frying until golden before steaming with water under a lid. Serve crispy-side up with dipping sauce.

What's the best folding technique for gyoza dumplings?

Use the classic pleating method: place filling in centre, moisten wrapper edges, fold one side over creating 5-6 pleats whilst keeping the other edge straight. Press firmly to seal without air bubbles for perfect gyoza.

How long should you steam gyoza for the perfect texture?

Steam gyoza for 6-8 minutes after adding water to the pan. Cover with a tight lid until water mostly evaporates and wrappers become translucent. Then re-crisp bottoms for 1-2 minutes uncovered.

Can you freeze homemade prawn dumplings before cooking?

Yes, place uncooked gyoza on a tray lined with parchment, freeze until solid, then transfer to freezer bags. Cook from frozen, adding 2-3 extra minutes to steaming time. They'll keep for up to 3 months.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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