Steamed Prawn Gyoza Dumplings & Tatsoi with Yuzu Sauce
Course: main Cooking Time: 10 mins Prep: 1 hr Serves: 2
150 g (5½ oz) flour, either all plain or a mix of 100 g (3½ oz) plain and 50 g (1¾ oz) strong
50 g (1¾ oz) tapioca flour A pinch of salt
½ tsp sesame oil Cornflour for dusting
For the Gyoza Filling:
250 g (9 oz) fresh prawns, shelled, cleaned and cooked
3 shiitake mushrooms, dried or fresh, chopped finely
2 tbs chopped chives
¼ tsp grated ginger
1 tsp toasted sesame oil
½ tsp sake (optional) A pinch of salt
3-4 tatsoi leaves (to line the steamer basket)
200 g (7 oz) tatsoi
For the Yuzu Dipping
Sauce:
1 tbs yuzu juice
2 tbs soy sauce
2 tsp rice vinegar
2 tbs sunflower oil or olive oil
1 To make the gyoza skins, pour all the flour and salt into a large bowl. Add 100 ml (1¾ fl oz) boiling water and the sesame oil, then mix with a fork or chopsticks until it is cool enough to be picked up by hand. Using your hands, knead the dough for at least 5 minutes. Wrap the dough in clingfilm. Set aside for 30 minutes at room temperature.
2 Using a rolling pin, roll out the dough into a long, 3 cm (1¼ in)-wide rectangle. Cut it into 24-26 equal pieces. Roll each piece into a small ball by hand. Use the rolling pin to roll them out into thin circular skins. Dust with cornflour to keep each gyoza skin separate.
3 To make the filling, cut half the prawns roughly into small pieces. Finely dice the other half of the prawns or use a food processor. This will give the filling a great texture. Put the prawns, chopped shiitake mushrooms, chopped chives and grated ginger into a bowl. Add the sesame oil, sake and a pinch of salt. Mix well by hand until combined.
4 Place one small tablespoon of gyoza filling in the centre of a gyoza wrapper. Dab a little water on the wrapper edges. Pinch together the wrapper edges to make four points that meet in the centre. The gyoza should look like a windmill. Repeat with the rest of the filling and wrappers to make 24-26 gyozas.
5 Pour water into a large pot and place a steamer on top. Place 2-4 tatsoi leaves to line the inside of the steamer; this will stop the gyoza sticking and becoming soggy. Place over medium to high heat and bring to the boil for a few minutes. Place the gyozas on top of the tatsoi leaves.
6 Cut the rest of the tatsoi into 10 cm (4 in) pieces. Place them into another steam basket. Put the lid on and steam for 5-6 minutes.
7 To prepare the dipping sauce, mix the yuzu juice, soy sauce, rice vinegar and oil in a small sauce bowl.
8 Once the gyozas and tatsoi have finished steaming, take them out to the serving plate and eat them straight away; they are best served hot with the Yuzu sauce.