Ingredients
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600g raw prawnspeeled and finely chopped
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2 large garlic clovesminced
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2 tbsp minced ginger
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2 tbsp soy sauce
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1/2 bunch chivesfinely chopped
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1/4 tsp salt
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1 tbsp sesame oil
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1 package wontonor gyoza wheat wrappers
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waterfor sealing
Directions
These light and juicy dumplings are made with finely chopped prawns, ginger, garlic, and chives, wrapped in tender gyoza skins and steamed until perfectly cooked. Delicious served with soy dipping sauce or chilli oil.
Ingredients
| 600g raw prawns | |
| 2 large garlic cloves | |
| 2 tbsp minced ginger | |
| 2 tbsp soy sauce | |
| 1/2 bunch chives | |
| 1/4 tsp salt | |
| 1 tbsp sesame oil | |
| 1 package wonton | |
| water |
Steps
|
1
|
In a mixing bowl, combine the finely chopped prawns, garlic, ginger, soy sauce, chives, salt, and sesame oil. Mix until well combined. |
|
2
|
Lay a gyoza wrapper flat on a clean surface. Place a small spoonful of filling in the center. Dip your fingertip in water and lightly moisten the edges of the wrapper. |
|
3
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Fold two opposite corners of the wrapper toward the center and pinch them together at the top, leaving the sides slightly open. Repeat with the remaining wrappers and filling. |
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4
|
Place the deep pot into the Panasonic Multi-Cooker and fill with 500ml of water. Place the steam plate inside. Adjust the dial so that the manual icon flashes. Press the time button, then turn the dial to 10 minutes (00:10). Press the temperature button and adjust to 100°C, then press Start. |
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5
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Arrange the dumplings in a single layer on the steam plate, ensuring they do not touch. Cover and steam for 10 minutes or until the filling is cooked through and the wrappers are tender. |
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6
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Remove the dumplings from the steamer and serve hot with soy sauce, chilli oil, or your preferred dipping sauce. |
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