Prawn gyozas with wasabi mayonnaise

Name: Prawn gyozas with wasabi mayonnaise
Cook time: 2 h
Total time: 2 h
Yield: 35
Ingredients: 250 g peeled raw shrimps (fresh or frozen); 35–38 runde TK-Gyoza-Teigblätter (Asialaden); 250 g mayonnaise; 150 g Whole milk yoghurt; 2-3 TEASPOONS Wasabi paste (Asian horseradish; tube); 50 g Mung bean seedlings; 3 Spring onions; 1 (approx. 150 g) Carrot; 1 piece(s) (approx. 20 g) Ginger; 1 Garlic clove; 2 TABLESPOONS Sesame; 1 Egg; 2 TABLESPOONS Soy sauce; 4 TSP Sake (Japanese rice wine; substitute or dry sherry); 2-4 Tbsp Oil; 7-10 Tbsp Soy sauce

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 35

250 g peeled raw shrimps (fresh or frozen)
35–38 runde TK-Gyoza-Teigblätter (Asialaden)
250 g mayonnaise
150 g Whole milk yoghurt
2-3 TEASPOONS Wasabi paste (Asian horseradish; tube)
50 g Mung bean seedlings
3 Spring onions
1 (approx. 150 g) Carrot
1 piece(s) (approx. 20 g) Ginger
1 Garlic clove
2 TABLESPOONS Sesame
1 Egg
2 TABLESPOONS Soy sauce
4 TSP Sake (Japanese rice wine; substitute or dry sherry)
2-4 Tbsp Oil
7-10 Tbsp Soy sauce

Directions

1
Defrost the prawns if necessary. Let the dough package thaw and carefully remove 35-38 sheets of dough from the dough pile (refreeze the rest). For the dip, stir mayonnaise, yoghurt and wasabi (caution - very hot!) until smooth.
2
For the filling, sort out the seedlings, wash and drain well. Cut the sprouts into small pieces. Clean or peel the vegetables, wash and dice them very finely. Peel ginger and grate finely. Peel garlic and chop very finely.
3
Wash the shrimps and chop them very finely. Mix everything with sesame in a bowl. Whisk egg, soy sauce and sake, add to the prawn mixture and mix well.
4
Spread the edges of the gyoza pastry sheets thinly with water. Place about 1 teaspoon of shrimp filling on each circle of dough, then fold up to form half moons. Press the edges firmly together.
5
Heat oil in portions in a large coated pan with lid. Place the gyozas (in several passes) side by side on one side and fry until they are golden brown and crispy on the underside.
6
Then add 100-125 ml of water - they should lie just under half in the water. Put the lid on the pan and steam the gyozas for 4-5 minutes until all the water has evaporated.
7
gyoza. Serve with wasabi mayonnaise and soy sauce.