Prawn & Garlic Chives Gyoza

Clean and coarsely mince the Prawns. Add Garlic Chives (‘Nira’), Ginger and Potato Starch. Season lightly with Salt and White Pepper, and mix very well.

Put some of the filling onto a Gyoza Skin, moisten the edges with water, and wrap. *Note: Today I made two different shapes. You can find many tutorial videos on the internet to learn how to wrap Gyoza.

Heat a small amount of Oil in a frying pan (non-stick recommended) over medium high heat, place Gyoza. Add 1/2 cup Water and reduce heat. Cover with a lid and allow Gyoza to steam until water is gone. Keep cooking until the bottom of Gyoza turned golden brown.

Note: You can boil them in plenty of boiling water if you prefer.

Serve with ‘Ponzu’ with Rāyu (Chili Oil).