CHICKEN AND PRAWN SMASH GYOZA
- lydiafvernon
- Oct 8
- 2 min read
Smash gyozas are a trend that I can fully get down with. I actually find folding gyozas therapeutic, but sometimes I just need them fast and these smash gyozas are exactly that. Super easy, fun, and most importantly, delicious. Removing the faff doesn’t mean cutting out the flavour.
CHICKEN AND PRAWN SMASH GYOZA
MAKES 40 // MADE UNDER 1 HR //EASY// MEATY
Ingredients
For the gyozas:
200g chicken mince
200g raw prawns
3 garlic cloves, minced
1 cm root ginger, grated
2 tbsp sesame oil
2 tsp honey
1 tbsp soy sauce
10g chives, finely chopped
3 spring onions, green part only, finely sliced
40 gyoza wrappers, defrosted
1 tbsp cornflour
Neutral oil, to fry
Salt & pepper, to taste
For the rayu dipping oil:
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 tbsp spring onion, chopped
100ml sesame oil
1 tbsp togarashi
METHOD
Add the raw prawns to a blender and blitz until smooth. Spoon the mixture into a large bowl along with the chicken mince, garlic, ginger, sesame oil, honey, soy sauce, and season with salt and pepper. Mix in the chives and spring onions until well combined.
Sprinkle the cornflour on a large tray to prevent the gyozas from sticking. Spoon about 1 tsp of the mixture onto each gyoza wrapper and place them on the tray. You can freeze them at this stage if you like. Once solid, transfer to a bag for ready to go smash gyozas.
Heat neutral oil in a large frying pan over high heat. Place the gyozas filling side down and cook for 2–3 minutes until golden. Flip them over, pour a dash of water into the pan, cover with a lid, and steam for 5 minutes, or until the meat and wrapper are cooked through. Repeat with the remaining gyozas.
In a small saucepan, combine the ginger, garlic, spring onion, togarashi, and sesame oil. Gently bring to a boil, then simmer for 3 minutes. Remove from heat and allow to cool to room temperature.
• 5. Serve the gyozas sprinkled with extra chives and spring onions, alongside the rayu dipping oil.
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