This recipe was provided by our guest chef Gok Wan.


Fresh shelled prawns x 10

Water Chesnuts x 1 tin

Chinese leeks x 1

Mushrooms diced very small

Salt, White pepper - pinch

Sesame oil - dash

Gyozo skins pre done x 10

Egg to bind x 1

Shallow frying pan with lid

Hot water

Sriracha for dipping


1. Chop all the filling ingredients small.

2. Then place all the ingredients for the filling in a bowl and mix well with your hands. Season with a generous amount of white pepper.

3. Take a wanton wrapper and place a tablespoon of the mixture in the centre. Using your finger, brush a little egg around the edge of the wrapper. Now you need to seal your dumpling. Hold the wonton flat in the palm of your hand and, using your other hand, draw the closest and furthest edges together and pinch them so that they stick. Carefully seal the remaining edges together, trying to avoid trapping any air in the wanton. Place to one side, and repeat with the rest of the wrappers and the filling.

4. Heat half the oil in a wok over a medium to high heat. When hot, place 6 gyoza in the wok and fry for about a minute, until the wrapper has browned and crisped up.

5. Pour in about 5 tablespoons of water and immediately cover the wok with a lid or large plate. Leave the gyoza to steam cook for 2 minutes before lifting the lid and having a look at how much water there is left. You will need to cook the dumplings for another 2 minutes, so it is likely you will have to add a splash of water before clamping on the lid again. This cooking process takes a little practice, as you don’t want to waterlog your dumplings, but you also don’t want them to burn dry.

6. Transfer the cooked gyoza to a plate while you cook the rest.

7. Serve dipped in sriracha