Gyoza
10 | 10 Asian cuisine with Vroni Lutz
Tilberedelse
Chop the prawns and water chestnuts into small pieces and mix with the mince. Season to taste with the remaining ingredients. Add some mixture to each gyoza wrapper, brush the edges with egg white , then fold over to form small dumplings. Steam or boil for four minutes. Fry in sesame oil on the Tepanyaki then serve on the wakame with a soy sauce dip.
- 100 g mince
- 100 g prawns
- 50 g water chestnuts (finely chopped)
- 1 lemongrass stem (sliced)
- ½ small bunch of
- coriander (finely chopped)
- 2 lime leaves (finely chopped)
- 1 tbsp lime juice
- 2 tbsp soy sauce
- 2 spring onions (sliced)
- Sesame oil (for frying)
- 16 sheets of dumpling dough (gyoza wrappers)
- 400 g wakame
- 1 egg white
