Prawn Gyoza with Nicholas Price

The Mid North coast of NSW, with white sands, pristine beaches and lakes, is one of the best places in the world to live and work.
The people on the coast embrace the lifestyle and especially the fresh food.
This series talks to the locals, the people who live and love the coast and the food they enjoy to cook and share with friends.
In this episode we talk to Nicholas Price, who grew up along the coast, now works in Film and Television in Sydney, has traveled extensively, especially Japan and Nepal, and returns to Forster on the mid north coast at every opportunity.
His recipe is Prawn Gyoza, combines that perfect fusion of fresh Australian prawns with an Asian flavour.

The Mid North coast of NSW, with white sands, pristine beaches and lakes, is one of the best places in the world to live and work.
The people on the coast embrace the lifestyle and especially the fresh food.
This series talks to the locals, the people who live and love the coast and the food they enjoy to cook and share with friends.
In this episode we talk to Nicholas Price, who grew up along the coast, now works in Film and Television in Sydney, has traveled extensively, especially Japan and Nepal, and returns to Forster on the mid north coast at every opportunity.
His recipe is Prawn Gyoza, combines that perfect fusion of fresh Australian prawns with an Asian flavour.

Gyoza Recipe
Ingredients:
Green prawns
Cabbage
Sesame oil
Soy sauce
Garlic
Gow gee wrappers (Gyoza Skins)
Olive oil

Finely chop cabbage, garlic and prawns and place in a large bowl.
Add sesame oil and soy sauce and mix thoroughly (mixing with your hands is best).

Place a teaspoon of mixture onto each wrapper and then brush the edge of the pastry with water. fold the wrapper in half to enclose the filling and then place five or six pinch folds in the pastry as you seal it tight to give the distinctive gyoza look.

For the steamed gyoza, boil some water in a saucepan (on the stove top) and place the steamer on top of the saucepan. Place half the dumplings in the steamer and cook until the skin becomes translucent.

For the fried gyoza heat some oil in a frypan over high heat and then reduce to medium.  Add the remaining dumplings and fry on the bottom side for 1-2 minutes or until thy become golden brown. reduce the heat and add some water to the pan, the water will steam instantly, place a lid over the fry pan and cook for 4-5 minutes, adding more water if necessary. Remove from heat and let stand for a few minutes before serving.

Serve with a soy or soy and teriyaki dipping sauce.