J Japanese dinner party!

Authentic & simple

PORK & PRAWN GYOZA MAKES 30 PREP 25 MINS COOK 15 MINS

In a large bowl, combine 250g minced pork, 200g chopped prawn flesh, 2 finely sliced green onions, 2cm piece grated ginger, 1 crushed garlic clove, 1 tbsp soy sauce and 1 tsp sesame oil. Season and mix well. Working with 5 gowgee wrappers at a time, place them on a clean flat surface. Spoon heaped teaspoons of pork mixture into the centre of each. Brush one side of each wrapper edge with water. Pleat edges together to seal (see tip). Sit to form a flat base. In a large frying pan, heat 2 tbsp vegetable oil and ⅓ cup chicken stock on high until bubbling gently. Add half dumplings to pan. Cover and simmer 5 minutes. Uncover and simmer 5-7 minutes, until water evaporates and underside of pastry turns golden. Repeat. Serve hot, drizzled with combined soy sauce and sliced chilli. Sprinkle with shredded green onion.