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Authentic and delicious in the way that gyoza are, especially when they become really crisp on the bottom and are served up with stir-fried sweet stem broccolini and a sweet chilli sauce dip.

Prep: 20-25 minutes
Cook Time: 20 minutes
Serves: 18 gyoza


Put the prawns into the bowl of a food processor together with the coriander and process briefly to a coarse paste.

Warm 1 tablespoon of cooking oil in a medium-sized frying pan over a moderate heat. Add the spring onions and soften for a minute.

Add the prawn paste, spring onion, ginger and shredded lemongrass; season to taste.

Let the mixture cook for 3-4 mins then remove from the heat and leave to cool.

Take one of the gyoza wrappers and place it flat on the work surface.

Place 1 heaped teaspoon of the mixture in the middle. Brush a little water around the edge of the wrapper. Draw the edges together to make a little semi-circular parcel like a
tiny pasty. Press the edges tightly together to seal pinching them as you go. Place the gyoza flat side down on a tray.

Continue with the rest of the wrappers and mixture: you should make about 18 little parcels. If you have time, refrigerate for 30 mins before cooking.

Warm 1⁄2 tablespoon oil in a heavy-based frying pan.

Lay the gyoza flat side down and leave for 7-10 mins or until the base is golden and lightly crisp.

Add in a splash of water and cover with a lid so the sides of each parcel steam but do not colour, about 4-5 mins.

Meanwhile, heat a wok or high-sided sauté pan over a high heat and add 1 tablespoon cooking oil. Stir fry the chilli and garlic for 30 seconds.

Add broccolini and 2 teaspoons water, and stir fry for 2-3 mins or until tender crisp.

Add sesame oil, soy sauce and sesame seeds; stir to coat and remove from the heat.

Serve the gyoza with the sweet chilli sauce as a dip and the stir-fried sweet stem broccolini on the side.


200 grams raw shelled prawns
10 grams coriander, leaves picked, finely chopped
21⁄2 tablespoons cooking oil
2 spring onions, finely sliced
50-gram thumb fresh ginger, peeled and finely grated
2 stalks lemongrass, finely chopped
18 gyoza wrappers
1 red chilli, deseeded, finely sliced
2 garlic cloves, peeled, finely chopped
1 pack Fresh Growers sweet stem broccoli
2 teaspoons sesame oil
1 tablespoon soy sauce
1⁄2 tablespoon toasted sesame seeds
3 tablespoons Culley’s Thai sweet chilli sauce

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