Steamed Gyoza with Shrimp

Bring the delightful, punchy tastes of Japan to your summer menu with these quick and easy steamed morsels of gyoza goodness.


For the dough:

  • 280 g (2 cups) plain flour
  • 275 ml boiling water
  • 1/2 tsp salt

For the filling:

  • 450 g (3 cups) fresh prawns, peeled, deveined, and finely chopped
  • 1 spring onion, very finely chopped
  • 2 coriander stalks, very finely chopped
  • 1 clove garlic, minced
  • 1 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 pinch red chilli flakes

For the dipping sauce:

  • 4 tbs soy sauce
  • 1 tbs oyster sauce
  • 1/2 tsp sesame oil

To serve:

  • 1 spring onion, sliced
  • 1 tbs sesame seeds
  • 15 g (1/2 cup) micro salad, e.g. radish sprouts


Step 1.
For the dough: Sift the flour into a large bowl and add the boiling water and salt. Mix with chopsticks, adding a little more water as you go, and when the mixture is cool enough, mix with your hands until you have a smooth dough. Knead the dough on a floured surface until smooth then place in a clean bowl, cover with a cloth, and set aside for 30 minutes.

Step 2.
For the filling: Meanwhile, mix all the ingredients for the filling together in a mixing bowl, stirring in one direction only.

Step 3.
Turn the dough onto a floured board, knead until smooth then divide into two pieces. Roll each piece into a cylinder about 2 1/2 cm diameter and cut each cylinder into 12 pieces. Take each piece, roll it thinly and cut into a circle about 6 cm in diameter.

Step 4.
Place a little of the filling in the centre of the circle and moisten the rim of the dough with a little water. Bring the sides of the dough together and seal, taking care not to split the dough. Gently crimp the sealed dough with your fingers and set aside. Repeat with the rest of the dough and the filling.

Step 5.
Place in a steaming basket. Set over a half-filled saucepan of simmering water and steam until the dough is cooked through and the filling is hot, about 5-7 minutes.

Step 6.
For the dipping sauce: Stir together the soy sauce, oyster sauce, and sesame oil in a small bowl as the gyoza steam.

Step 7.
To serve: Carefully remove the dumplings from the basket when ready and arrange on a serving plate.

Step 8.
Garnish with sesame seeds, spring onion, and micro salad. Serve with some of the dipping sauce spooned over and the remainder on the side.

Serves 4