Prawn & pork gyozas

Recipe by: Magimix

Preparation : 30 min

Cooking : 40 min

Total time : 1 h 10

Rest : 0 min

Accessories :

40 pieces

200 g pork shoulder

40 g bone marrow

200 g prawns

1 garlic clove

2 cm ginger

10 g chive

1 tsp salt

1 tbsp cornflour

1 tsp sugar

15 g miso

1 tsp sesame oil

1 tbsp oyster sauce

1 pinch pepper

40 leaves dumpling pastry

1 tbsp sesame oil

2 tbsp soy sauce

3 tbsp mirin, japanese sauce

2 cm ginger

1 pinch chilli

90 ml sunflower oil

60 g chive

1 pinch salt

Associated products

BLENDER POWER 4

BLENDER POWER 3

BLENDER POWER 5XL

RECIPE STEPS

1Add the pork & bone marrow (scooped out from the bone using a teaspoon) into the main food processor bowl with the main blade in place. PULSE (3 sec hold) approx. 6 times until finely ground. Stop just before it starts wanting to completely clump together into a ball. Note: This method uses fridge cold meat, however, for best results, the meat should be semifrozen (place the 2cm pieces in the freezer for 3-4 hours until firm but not fullyfrozen).

200 g pork shoulder
40 g bone marrow

Robot

2Transfer the pork and bone marrow into a large mixing bowl.

3Add the prawns to the food processor bowl and PULSE (1 sec hold) approx. 6 times untilvery fine, slightly pasty & clumping together.

200 g prawns

Robot

4Transfer the prawns to the large mixing bowl. Add the remaining dumpling ingredients(aside from the wrappers) and mix well.

1 garlic clove
2 cm ginger
10 g chive
1 tsp salt
1 tsp sugar
15 g miso
1 tsp sesame oil
1 tbsp oyster sauce
1 pinch pepper

Robot

5Take 4 Gyoza wrappers and place a teaspoon of the mixture in the centre of each. Using aramekin of water, wet your finger and brush around the outside of the 4 pastries, fold onepastry in half and seal by pressing the edges together. To give the seal strength, loosely foldthe edges 5-6 times and gently press the dumpling to form a flat base. Repeat for theremaining 3 wrappers, and again repeat the whole process for the remaining mixture. Place the Gyozas on a plate dusted with cornflour. Note: Cover the Gyozas and pastry to prevent them drying out.

1 tbsp cornflour

6Pour 500ml of water into the metal bowl and fit the XXL Steamer basket. Run the program.

XXL Steamer | 20:00 / / 110°C

7In the meantime, place 2 tbsp of sesame oil into a large frying pan and set to medium-high. Before the pan becomes hot, place your Gyozas into the pan (you may need to do 2 batches depending on the size of pan). Fry until the bottoms turn brown (approx. 3-4mins). Once the temperature reaches 110c on the control panel, place the Gyozas into the Steamer basket and reduce the time to 10:00. Note: If steaming without frying first, make sure to grease your plate with sesame oil instead of cornflour before storing the uncooked Gyozas. Also grease the bottom of the steamer as well.

2 tbsp soy sauce

8Once the temperature reaches 110 °C on the control panel, place the Gyozas into the Steamerbasket and reduce the time to 12:00, instead of 10:00.

9For the dipping sauce, add all the ingredients into a bowl and stir briefly.

1 tbsp sesame oil
2 tbsp soy sauce
3 tbsp mirin, japanese sauce
2 cm ginger
1 pinch chilli

10For the chive oil, add all the ingredients into the metal bowl and run the program. Then run EXPERT 3:00/18/0c, pausing after each minute to scrape down thelid & sides. Strain through a fine nylon muslin cloth and store in a sealed container in the fridge. Optional: Before straining the mixture, you can infuse for longer to further enhance the flavour.