Pork and prawn gyozas with hot and sour dipping sauce Recipe

Pork and prawn gyozas with hot and sour dipping sauce

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(9 votes) 4.3/5

Les ingrédients

Pour people
  • For the filling
  • Raw prawn(s) : 24 whole
  • Minced pork : 200 g
  • Sheet(s) of gyoza paste : 30 whole
  • Soy sauce : 20 ml
  • Fresh coriander : 0.25 bunch
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • For the sauce
  • Mirin : 30 ml
  • Soy sauce : 30 ml
  • Rice wine vinegar : 30 ml
  • Red chilli(s) : 2 whole
  • Lime juice : 30 ml
  • Caster sugar : 10 g
  • For the garnish(es)
  • Pea shoot(s) : 1 bunch



    Finely chop the shallot and grate the garlic. Finely chop the coriander. Mince the prawns and mix all these together with the soy sauce and pork.

    Place a small amount into the middle of the wrapper, brush the outside with water and fold together to seal, crimp the edges as you close the wrap and squeeze to finish. Place in the fridge until needed.

    To cook the gyoza, heat a frying pan on a medium heat with a little vegetable oil. Cook the gyozas on each side for a minute or 2 until they are golden brown. Add a couple of tablespoons of water to the pan, cover with a lid and steam them for a further 2 minutes.


    Finely chop the chillis. Place all the ingredients in a small pan and bring to a simmer, then remove from the heat and leave to cool. Serve alongside the gyozas.with the peashoots to garnish.

Chef's tip

«This works well using mushrooms instead - finely chop them and fry in a little sunflower oil, then use in this recipe in place of the pork and prawns.»

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