Oven-fried shrimp gyoza
I found out something very exciting recently….
You can BAKE gyoza!
Dumplings can be cooked in the OVEN!
This is revolutionary! Up until now whenever I’ve made them, I’ve had to fry or steam them, which is quite messy (and I don’t really like frying things anyway). However, they are so easy to cook in the oven, and it’s much easier to get a crispy texture this way.
The other exciting this with this is the sauce I drizzled on them. It’s called Chin-Su and is a Vietnamese chilli garlic sauce. I found it when I was in Penang and I’m a bit obsessed with it. It’s can be a bit tricky to get hold of, but you can easily use Sriracha as a substitute.
Ingredients (makes 24 dumplings)
– 24 gyoza skins
– a handful on spring onions, finely sliced
– 100g raw prawns
– 4 peeled garlic cloves
– roughly 4 button mushrooms
– roughly 4 pieces of baby sweetcorn
– 50g Chinese cabbage
– 2 tbsp soy sauce
Glaze: 2 tbsp each neutral oil and soy sauce, 1 tsp sesame oil
To serve (optional): soy sauce, sliced chilli, Chin-Su or Sriracha sauce, sliced spring onions
1. Preheat the oven to 220 C.
2. Very finely chop the prawns, garlic, mushrooms, corn and cabbage. Mix together well with the soy sauce and some freshly ground white pepper.
3. Place a small tablespoon of the mixture in the centre of each gyoza skin. Wet the rim with a little water and fold them together. Try to seal the edges as much as possible.
4. Mix the glaze ingredients together and brush the sealed gyoza with the glaze.
5. Bake for 12-15 minutes until the skins are turning crispy and the filling is fully cooked.
6. Serve with dipping sauce and more sliced spring onions
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