300g (10 oz) peeled and deveined prawns
2½ tbsp chicken stock
1 tsp cornflour (cornstarch)
1 tsp sea salt
¼ tsp sugar
¼ tsp white pepper
26 gyoza or gow gee wrappers
1 tbsp vegetable oil
Nahm jim dipping sauce:
2 garlic cloves
2 small red birdseye chillies
3 large red chillies, roughly chopped
2 coriander (cilantro) roots
½ tsp sea salt
1 tbsp sugar
2 tbsp fish sauce
2 tbsp lime juice
To make the nahm jim sauce, use a mortar and pestle to pound the garlic, chillies, coriander roots and salt to a fine paste. Stir through the sugar, fish sauce and lime juice. Transfer to a small bowl and set aside until ready to serve.
To make the dumpling filling, take two-thirds of the prawns and finely mince them with a knife. Place in a large bowl. Take the remaining one-third of the prawns and dice into small pieces (about ½ cm, or 3/16”, cubes). Add these to the bowl. Then add the chicken stock, cornflour, salt, sugar and pepper. Use chopsticks or a fork to vigorously mix the filling until the texture becomes thick and sticky.
To make the dumplings, place a heaped teaspoon of filling into the centre of a gyoza wrapper. Moisten the edges with water and pleat and press the edges together so they enclose the filling. Place on a tray lined with baking paper and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (cook them from frozen when ready to serve).
Heat the vegetable oil in a large non-stick frying pan over high heat. Add the gyoza and cook for about 2 minutes or until the bottoms are starting to turn golden brown. Pour in enough water to come a quarter of the way up the sides of the gyoza. Cover with a lid and steam for 4-5 minutes or until almost all the liquid has evaporated. Then remove the lid and cook for another minute or until the liquid has evaporated and the dumpling bottoms are deeply golden and crisp. Transfer to a plate and serve warm with the dipping sauce.
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