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Steamed Prawn Gyoza Dumplings & Tatsoi with Yuzu Sauce

Not only do these dumplings look great with their unique and distinctive shape, these little bundles of deliciousness go perfectly well with the fresh yuzu sauce. Making the gyoza skins from scratch is really satisfying, and taste better too.

Method (serves 2)

Gyoza Skins
• Pour the flour and salt into a large bowl.
• Add the boiling water and 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 with clingfilm. Set aside for 30 minutes at room temperature.
• Using a rolling pin, roll out the dough into a long (3cm) wide rectangular length
• 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.

• 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.
• Chop the shiitake mushroom finely.
• Put the prawns, 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.
• 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.
• 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.
• Cut the rest of the tatsoi into 10cm pieces. Place them into another steam basket.
• Put the lid on and steam for 5-6 minutes.

Yuzu Sauce
• To prepare the dipping sauce, mix the yuzu juice, soy sauce, rice vinegar and oil in a small sauce bowl.
• 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.


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Gyoza Skins
• 100g Plain flour & 50g Strong flour mix
Or 150g of All-purpose flour
• 50g Tapioca flour
• 100ml Boiling water
• ½ tsp Sesame oil
• A pinch of salt
• Cornflour for dusting

Gyoza Fillings
• 250g Fresh prawns, shelled, cleaned & cooked
• 2tbsp Chives, chopped
• ¼tsp Ginger, grated
• 3 Shiitake mushrooms, dried or fresh
• 1tsp Toasted sesame oil
• 1/2 tsp Sake (optional)
• A pinch of salt
• 3-4 Tatsoi leaves (to line the steamer basket)
• 200g Tatsoi

Yuzu Sauce
• 1tbsp Yuzu juice
• 2tsp Rice vinegar
• 2tbsp Soy sauce
• 2tbsp Sunflower oil or Olive oil

Yuki's Tip


• Alternative Tatsoi options: Pak choi, Komatsuna, Choi sum, Bok choy, Tenderstem Broccoli.
• The best steamer for this recipe is a bamboo Asian style steamer. However, you can use any type of steamer. Just cook the tatsoi first before steaming the gyoza.
• If using dried shiitake mushrooms, soak them in cold water for 2-3 hours or add boiling water for 15 minutes.

Recipe created by Yuki Gomi in conjuction with Yakult 

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