for 20 pieces

Dough

200 g	white flour
1 pinch	salt
1 ¼ dl	water

Filling

1 tbsp	toasted sesame oil
1	garlic clove, finely chopped
1	red chilli, deseeded, finely chopped
1 tsp	ginger, finely grated
200 g	minced meat (pork)
80 g	shelled, raw prawns, finely chopped
150 g	Chinese cabbage, thinly sliced
100 g	carrots, finely chopped
1	spring onion incl. green part incl. green part, cut into thin rings (incl. green part)
1 tbsp	black sesame seeds
3 tbsp	soy sauce
2 tbsp	lime juice

To cook/steam

	toasted sesame oil, for frying
2 dl	water

How it's done

Dough

Mix the flour and salt in a bowl. Pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.

Filling

Heat the oil in a frying pan, sauté the garlic, chilli and ginger, add the mince and prawns, cook briefly. Add the cabbage, carrots, spring onions and sesame, cook for approx. 3 mins. Add the soy sauce and lime juice, mix.

To shape

Shape the dough into 2 rolls, each approx. 20 cm. Cut each roll into 10 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter). Place 1 tablespoon of filling in the centre of each piece of dough, brush with a little water, press the edges together using your thumb and forefinger.

To cook/steam

Heat a little oil in a wide non-stick frying pan. Fry the gyoza in batches for approx. 3 mins. Add 100 ml of water per batch, cover and steam for approx. 6 mins.; do not lift the lid.

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