Prawn/Pork Fried Gyoza

Lately, I have been craving for fried gyoza and I decide to have it for breakfast today. For those “十指不占阳春水“ translate literally to those who doesn't do household chores like cooking or cleaning would suggest going to foodcourt or restaurant Ding Tai Fung "鼎泰豐" to settle the craving. Unfortunately, the gyoza offered by the foodcourt or restaurant are unable to satisfied my palate for a more personalized and customize gyoza. I had experiment with many combination of gyoza fillings and by far this is the most flavorful combi that I had concocted. Without further ado, let proceed with the recipe.


Prawn/Pork Fried Gyoza

• 240gm of Minced Pork
• 1 bowl of De-Shell Raw Prawn
• 4 Brown Mushroom finely diced
• 1 tablespoon of finely diced Garlic
• 1 tablespoon of finely diced Ginger
• 2 stalk of finely chopped Spring Onion
• 1/2 slab of firm Tofu
• 2 teaspoon of Knorr Hao Chi powder
• 2 teaspoon of Maggi Chicken essence
• 1 teaspoon of light soya sauce
• 1 packet of gyoza skin (available at Shen Siong Supermart)
• 1 tablespoon of Mirin

For my previous gyoza filling recipes, I always add egg as a binding agent to hold the gyoza filling. From my experience, pan fry egg-bind gyoza filling tend to be quite dry. This time, I decide to replace it with tofu as the binding agent. In a big mixing bowl, mash the firm tofu and add in the rest of the ingredients - minced pork, prawn, mushroom, spring onion, garlic, ginger.

Next add in the flavoring agent - Hao Chi powder, Maggi Chicken essence, soya sauce and mirn into the mixing bowl. Now it is time to get your hand dirty. With a circular motion, blend the mixture until it sticky enough to form a ball. Next it time to fold the gyoza, you can follow the instruction in this video to fold your gyoza. You can fold all your gyoza and place them on tray with wax paper and freeze them in batches and store them in plastic bag. This allow you to take out the amount you need.


Fire up the non-stick frying pan with drizzle of cooking oil, and add in the frozen gyoza let it pan fry for 5 mins then add in 1/4 cup of water and cover with the fry pan and let it steam until the water dry up and wait for another 10 mins and serve. If you prefer much crispy base, leave it for addition 5 mins or more.