This recipe walks through the dough, the filling and a sauce that suits the gyoza. To take it further, pour a glass of the white wine Arcal. It lifts the shellfish and its acidity cuts the butter in the sauce. Read on.
For the gyoza dough:
- 250g wheat flour
- 125ml freshly boiled water
- A pinch of salt
For the prawn filling:
- 300g fresh prawns (keep the heads and shells for the sauce)
- 2 spring-onion stems, finely chopped
- 2 raw garlic cloves, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
To cook the gyoza:
- 1 tablespoon sesame oil
- 100ml de agua
For the prawn sauce:
- Reserved prawn heads and shells
- 100ml dry white wine (Arcal is the one we pour)
- 50g unsalted butter
- Cilantro fresco, picado (para decorar)
Step 1: Make the gyoza dough
Start with the dough. In a medium bowl mix 250g wheat flour with a pinch of salt. Add 125ml of freshly boiled water a little at a time, stirring with a wooden spoon or chopsticks. When it comes together, turn it onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth or film and rest in the fridge for 30 minutes. The rest relaxes the gluten and the dough rolls more easily later.
Step 2: Make the prawn filling
While the dough rests, make the prawn filling. Peel and devein 300g fresh prawns and keep the heads and shells for the sauce. Chop the meat finely and put it in a bowl. Add 2 finely chopped spring-onion stems, 2 chopped raw garlic cloves, 1 teaspoon grated fresh ginger, 1 teaspoon sesame oil and 2 teaspoons soy sauce. Mix so the prawns are well coated. Set the filling aside.
Paso 3: Estirar y Rellenar las Gyozas
Once the dough has rested, roll and fill. Divide it into walnut-sized pieces. Roll each piece into a ball, then into a thin round about 8–9 cm across.
Put a small spoon of prawn filling (about 1 teaspoon) in the centre of each round. Wet the edge lightly, fold the round in half and press to seal. Pleat from one end to the other, pressing down so the seam is ridged. The pleats help the gyoza keep their shape as they cook.
Paso 4: Cocinar las Gyozas
Heat 1 tablespoon sesame oil in a large heavy pan (steel or cast iron is best) over a medium heat. When the oil is hot, lay the gyoza in flat side down, without crowding them.
Let the gyoza brown without moving them for about 2–3 minutes, until the underside is golden and crisp. Carefully add 100ml of water (it will spit) and cover at once. Lower the heat and steam for another 4–5 minutes, until the dough turns translucent and is cooked through. When the water has gone, uncover and brown for one more minute. Move the gyoza to a plate and keep them warm while you finish the sauce.
Step 5: Make the prawn sauce
For the sauce, use the prawn heads and shells. In a small pan add them and pour in 100ml dry white wine. Cook over a medium heat, pressing the heads to release the juices, for about 10 minutes, until the wine has reduced by half and tastes of the shellfish. Strain out the shells and return the liquid to the pan.
Then add 50g unsalted butter to the strained liquid, whisking until it melts and the sauce turns velvety. Taste and adjust. The butter rounds the salty prawn flavour.
Step 6: Plate and serve
To serve, put the golden gyoza on a plate and spoon the prawn sauce over them. Finish with chopped fresh coriander.
