Fried Gyoza

Fried Gyoza

Gyoza are Japanese dumplings. In this prawn and vegetable version they are fried and served with dipping sauces

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  • ServesMakes 30
  • Preparation Time10 mins
  • Cooking Time20 mins

Nutrition per serving

  • Energy112 Kcals
  • Protein3.6g
  • Carbohydrates10g
  • Fat6.2g


  • 1 pack of 30 gyoza skins (ready-made)

For the filling:

  • 250 g (100 g + 150 g) raw prawns (peeled)
  • 2 tbsp. mayonnaise
  • 1 tsp. Kikkoman Soy Sauce
  • 1 tsp. sesame oil
  • 2 spring onions
  • 5 shiitake mushrooms
  • 50 g water chestnuts (or swede) (tinned)
  • 1 tsp. cornflour
  • small amount of white pepper
  • 1 tsp. sugar
  • oil for frying

Dipping sauces:

Version 1:

  • 1 tsp. Kikkoman Soy Sauce
  • 60 g mayonnaise
  • 2 tbsp. tomato ketchup
  • a few drops of Tabasco sauce

Version 2:


Purée 100 g of the prawns with the mayonnaise in a mixer. Cut the rest of the prawns (150 g) into small pieces and season with a few drops of soy sauce and sesame oil.

Trim, wash and chop the spring onions. Wash the shiitake mushrooms (if necessary), then trim and chop coarsely. Chop the water chestnuts and mix with the cornflour.

Put all the ingredients for the filling in a bowl and mix well.

Place approx. 15 g of filling at the centre of each gyoza skin. Using your fingertip, wet half of the edge of each gyoza skin with a little water. Fold the skin over so that the filling is covered, then firmly press the edges together to create a pleated effect.

In a frying pan, heat the oil to 160-170°C. Fry the gyoza until they are crunchy and golden brown, then serve with the dipping sauces. The gyoza can be served on a bed of lettuce leaves, with halved cherry tomatoes and physalis.

Find out more about Gyoza's with our handy guide to Japanese Gyoza

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