Pork and prawn gyoza

These tiny parcels sure pack a powerful flavour punch! Filled with a mouth-watering pork and prawn mix and served up with soy sauce and chilli, you'll want to make these gyozas again and again.

  • 25 mins preparation
  • 15 mins cooking
  • Makes 30
  • Print


Pork and prawn gyoza
  • 250 gram minced pork
  • 200 gram chopped prawn flesh
  • 2 green onions, finely sliced
  • 2 centimetre piece ginger, grated
  • 1 clove garlic, crushed
  • 1 tablespoon soy sauce
  • 1 teaspoon seame sesame oil
  • 30 gowgee wrappers
  • 2 tablespoon vegetable oil
  • 1/3 cup chicken stock
  • soy sauce, sliced chilli, shredded green onion, to serve


Pork and prawn gyoza
  • 1
    In a large bowl, combine pork, prawn flesh, green onion, ginger, garlic, soy sauce and seame sesame oil. Season and mix well.
  • 2
    Working with 5 gowgee wrappers at a time, place them on a clean flat surface. Spoon heaped teaspoons of pork mixture into the centre of each. Brush one side of each wrapper edge with water. Pleat edges together to seal. Sit to form a flat base.
  • 3
    In a large frying pan, heat vegetable oil and chicken stock on high until bubbling gently. Add half the dumplings to pan. Cover and simmer for 5 minutes. Uncover and simmer for 5-7 minutes, until water evaporates and underside of pastry turns golden. Repeat.
  • 4
    Serve hot drizzled with combined soy sauce and sliced chilli. Sprinkle with shredded green onion.


If you don’t want to pleat dumpling edges, just fold wrappers in half and press flat edges together to seal.

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