Bally bostin' food and memories frum the Black Country
Prawn Gyoza
Location: North of England
Era: 1990 onwards
“Occasionally my parents would drive us to Chinatown in Manchester for gatherings with Chinese relatives and friends. It was a special treat to eat at the Chinese restaurants there because they served traditional delicacies which you couldn’t get from the Chinese takeaway menu. Things like dim sum and chicken feet!” Claire Cheung
Ingredients
“Occasionally my parents would drive us to Chinatown in Manchester for gatherings with Chinese relatives and friends. It was a special treat to eat at the Chinese restaurants there because they served traditional delicacies which you couldn’t get from the Chinese takeaway menu. Things like dim sum and chicken feet!” Claire Cheung
Ingredients
- One large packet of prawns, chopped finely
- 2 spring onions, finely chopped
- 2 tsp oyster sauce
- 2 tsp Chinese rice wine
- Salt & pepper
- Gyoza dumpling wrappers
- 2 tbsp sesame oil
Method
Mix the prawns, spring onions, oyster sauce, rice wine and salt and pepper in a bowl well.
Take small amounts of the mixture and place in the centre of a dumpling wrapper, fold it in half and use cold water to help close the dumpling and press well to seal it.
Heat a wok or pan over a medium heat. Pour two teaspoons of sesame oil into the pan. Add the gyoza to the pan with the thickest part on the bottom of the pan. Cook uncovered for about 2 minutes until the bottoms are golden. Now add a small cup of water to the pan and cover until the liquid has evaporated. Serve with a dipping sauce of your choice or some soy sauce.