Surf Meets Turf in a Perfect Bite: Pork & Prawn Gyoza

Surf Meets Turf in a Perfect Bite: Pork & Prawn Gyoza

There’s something deeply satisfying about the quiet ritual of dumpling making — the rhythm of folding, the sizzle in the pan, the anticipation as each golden parcel is plated. In this recipe, delicate prawns and rich pork come together in perfect harmony, wrapped in silky dough and crisped up just enough to give a little crunch to every mouthful. It’s comfort food with a cosmopolitan edge — ideal for entertaining, yet simple enough for a weeknight treat. Whether you’re steaming, pan-frying, or serving with a chilli-soy dipping sauce, these dumplings deliver flavour, texture, and just a little theatre.

NGREDIENTS

• 1 pk Sunny Seafood Gyoza Skins

• 500g pork mince

• 1 bunch of fresh Garlic Chive

• 250 gm Sunny Seafood 21/25 Raw Prawn Cutlets (PTO) Vannamei

• 2 tbs Spoons of Sunny Seafood Mince Ginger

• 2 tlbs spoons of Soy Sauce

• 1 Egg.

• 1.5 to 2 tbs oil to cook

• 1/3 cup of water

• OPTIONAL Sunny Seafood Frozen Peeled Garlic Cloves to taste

METHOD

1. Mix all Ingredients together until well combined.

2. Place a teaspoon spoon of the meat mixture to the middle of the gyoza skin then seal it.

(best way to seal is leave one side straight and pleat the other end)

3. Add oil to fry pan and heat.

4. Once hot add the gyoza and let brown a little underneath.

5. Once brown add 1/3 cup water and add well fitting lid to fry pan to steam inside.

6. Cook for approx 5 – 7 mins.

Watch video HERE